Description
This is a noodle-free take on the classic Japanese hiyashi chuka dish. Light and low in calories, these chilled cold ramen zoodles made with zucchini, carrots and cucumber, are tangy, cleansing and incredibly refreshing!
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 2 eggs (lightly whisked)
- 1 large zucchini
- 1 carrot (peeled)
- 1/2 English cucumber
- 1 red bell pepper (seeded and thinly sliced into sticks (julienned))
- 1 tomato (sliced into wedges)
Sauce
- 1/4 cup soy sauce
- 1/4 cup Nakano Original rice vinegar
- 1/4 cup vegetable stock
- 1 tablespoon + 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
- pinch salt
Instructions
- Put all the ingredients for the sauce in a microwave safe bowl. Stir and microwave for 20 seconds – microwave for an additional 15 seconds if the sugar hasn’t melted. Stir well and set aside.
- Over a cutting board or other flat surface, spiralize the zucchini, carrot and cucumber on the thin setting of the spiralizer.
- Add red bell pepper to the vegetables and grab one or two paper towels. Gently press the vegetables to remove excess water. Toss them a few times and repeat until most of the water has been absorbed. This is to prevent the dish from becoming too watery.
- Divide vegetables among two bowls and set aside.
- In a small pan over medium heat, add olive oil. When the oil is hot, add eggs and lightly season with salt. Cook for 2-3 minutes, until the omelet is cooked through. Transfer to a cutting board and slice into thin strips.
- Add eggs and tomatoes to the vegetables and top with the tare sauce. Serve immediately.
Notes
This Cold Ramen Zoodles Recipe Is:
High in potassium
High in riboflavin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
Nutrition
- Serving Size:
- Calories: 282
- Sugar: 19.8 g
- Sodium: 969.8 mg
- Fat: 13.7 g
- Saturated Fat: 2.9 g
- Carbohydrates: 29 g
- Fiber: 4.6 g
- Protein: 11.6 g
- Cholesterol: 186 mg
