Ponzu Noodle Bowl
From jo_jo_ba 15 years ago
- 2 minutes to make
- Serves 2
Summer veggies team up with a light, citrusy Ponzu sauce and a shot of peppery heat for a delicious, fat free lunch. Shirataki noodles are made from konjac flour - a high-fiber, low calorie substance that is great for the digestive system - but if you don't like them or can't find them cellophane or bean thread noodles work just as well. Read more Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings. See less
Ingredients
- 14 oz shirataki noodles (or bean threads, cooked and drained) shopping list
- 1 medium zucchini, julienned shopping list
- 1 medium carrot, shredded shopping list
- 2 radishes, thinly sliced shopping list
- 2 green onions (with tops), diced shopping list
- 1/4 cup Ponzu sauce shopping list
- 1/4 - 1/2 tsp crushed chili flakes shopping list
- 2 tbsp water shopping list
How to make it
- Bring a pot of salted water to a boil.
- Drain shirataki noodles, add them to the water and boil 2 minutes.
- Drain, and shock in cold water.
- Toss together shrimp, zucchini, carrot, radishes and onions in a large bowl.
- Place noodles on top of vegetable mixture.
- Mix Ponzu, chili flakes and water together.
- Pour Ponzu sauce mixture overtop the salad and toss well.
- Chill or serve immediately.
The Rating
Reviewed by 2 people
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