Miso Zucchini Noodles

Miso Zucchini Noodles are a delightful low-carb alternative to traditional pasta, infused with the umami-rich flavor of miso and topped with fresh vegetables. This dish is not only nutritious but also incredibly quick to prepare, making it a perfect weeknight meal.

Ingredients

• Zucchini - 2 medium (approximately 400g)
• Miso paste (white or yellow) - 2 tablespoons (30g)
• Soy sauce (low sodium) - 1 tablespoon (15ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic (minced) - 2 cloves
• Fresh ginger (minced) - 1 teaspoon
• Bell pepper (sliced) - 1 medium (approximately 150g)
• Carrot (julienned) - 1 medium (approximately 70g)
• Green onions (chopped) - 2 (for garnish)
• Sesame seeds (toasted) - 1 tablespoon (optional)
• Water - 1/4 cup (60ml)

Steps

1. Spiralize the zucchini using a spiralizer or julienne peeler to create noodle-like strands. Set aside.
2. In a small bowl, mix the miso paste, soy sauce, sesame oil, minced garlic, minced ginger, and water until well combined to create the sauce.
3. In a large skillet, heat a little sesame oil over medium heat. Add the sliced bell pepper and carrot, sautéing for about 3-4 minutes until they begin to soften.
4. Add the zucchini noodles to the skillet, tossing gently with the vegetables for another 2-3 minutes until they are heated through but still slightly firm.
5. Pour the miso sauce over the zucchini noodles and vegetables, tossing to coat everything evenly. Cook for an additional 1-2 minutes to allow the flavors to meld.
6. Remove from heat and serve immediately, garnished with chopped green onions and toasted sesame seeds if desired.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in calories and carbohydrates, making it suitable for weight management.
• Rich in vitamins and antioxidants from zucchini and vegetables, promoting overall health.

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