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Prep Time: 3 Minutes Cook Time: 6 Minutes |
Ready In: 9 Minutes Servings: 1 |
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Easy and fast Asian-style lunch. Feel free to add more or different veggies, I usually do! Ingredients:
1 small summer squash or 1 small zucchini, sliced and halved |
1 (8 ounce) package tofu shirataki noodles, rinsed, drained well and cut (spaghetti shaped) |
1 tablespoon peanut butter |
1 teaspoon sesame oil (i use the red pepper flavored) |
1 tablespoon soy sauce |
1/4 teaspoon red pepper flakes |
1 teaspoon sesame seeds, toasted |
1 -2 green onion, sliced |
Directions:
1. Heat skillet over medium-high heat. Spray with cooking spray.
2. Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
3. Add squash slices to skillet and saute until tender.
4. Add drained shirataki noodles, continue to saute until noodles are hot.
5. Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
6. Transfer to serving bowl and top with toasted sesame seeds and green onions.
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