Zucchini Noodles

A few weeks ago the hubs and I road tripped it out to the beautiful Central Coast with open hearts and open minds. Friends if you have never been to the Central Coast you need to seriously start packing now! Its a beautiful area that we absolutely love!  We stayed in Shell Beach and spent a few days visiting Morro Bay, Montana de Oro, Pismo Beach, and Downtown San Luis Obispo. We headed out there to visit our dear friends Aaron and Sarah, they are serving with YWAM Pismo Beach and we were lucky enough to spend a few days with them in their new home. Unlike most of our trips we actually did a lot home cooking in this one and it was a welcome changed. Sarah and I made a delicious bowl of zucchini noodles with roasted veggies and tomato sauce. I was lucky enough to have my husband document the process while I was completely unaware, the joys of being married to a photographer. I have been living on variations of this recipe since starting the 21 Day Detox. It really is delicious and makes perfect use of the abundance of zucchini that’s in my garden!

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Zuccini_noodles_web-8Ingredients 

1 – medium Zucchini
1 – Yellow Squash
Assortment of veggies
Organic Marinara Sauce
Olive Oil
1 tbsp  fresh herbs
salt
pepper

Directions

Run a vegetable julienne peeler down the length of  the zucchini and squash , creating long strips (“noodles”). Add salt, pepper, herbs, and drizzle with Olive Oil. Steam or microwave for 2 minutes.

In a sheet pan place your favorite veggies, add salt and pepper and roast at 400 degrees for 15 minutes. If you vegatables require more time leave them in the oven a little longer.

Toss the veggies and noodles with your favorite pasta sauce.

Thai Basil Noodles

I am gentle cook one that believes that food goes beyond what sits on the plate. The delight that comes from placing a hand-selected seed into the soil and watching it grow and eventually make its way into my kitchen is like no other. My garden has been producing some wonderful herbs and produce – basil, rosemary, peppers, squash, salad blends, and so much more. This dish is the perfect solution for a garden exploding with thai-basil.

If you love Asian food but have been afraid to try making some of your favorite dishes at home, this dish is perfect and once you have all of the ingredients it takes less than 15 minutes! Healthy, full of flavor, and fresh!

Ingredients

  • 3 cups of fresh Thai-basil
  • 1/2 Sweet Onion Chopped
  • 1/2 Shallot Chopped
  • 1 garlic clove finely minced
  • 1/2 tbsp of grated ginger
  • 1 small packet of Vietnamese Rice Noodles ( cook them according to package instructions)
  • 1 cup of dried shitakee mushrooms (soak in warm water for 15 minutes)
  • 1 tbsp of fish sauce
  • Dash of rice vinegar
  • Juice of 1 lime
  • Low sodium soy sauce to taste
  • 1/2 tsp of crushed chili
  • 1 tsp of brown sugar

Directions

If you’re using dry noodles, put them in a bowl and pour boiling hot water over them to submerge completely. Soak for as long as the package instructions require. Do the same for the mushrooms. When they are soft drain and cut into strips.

Stir together soy sauce, rice vinegar, fish sauce, brown sugar, lime juice, chili, ginger, and garlic stir until sugar is dissolved. Set aside.

Heat 2 tablespoons oil in a wok or heavy skillet over medium-high heat. Add garlic, onions, shallots, and some of the basil (the basil will infuse the oil); saute 30 seconds. Add mushrooms, drained noodles, and soy sauce mixture. Saute, stirring and tossing until everything is evenly coated and heated through, and all the liquid has been absorbed. Turn off heat and stir in chopped basil.

Five Minute Spicy Noodles

I usually like my weekends to be nicely balanced – with a little relaxation, some time for discovery, (there are always treasures to be found at the Farmers Market and gems to scope up at local thrift stores and yard sales) and a bit of work. But this weekend was none of that. I got the stomach flu (I will spare you the details) so it was me, stomach flu, and Pinterest. But today is a new day, Happy Monday! Hope everyone had a better weekend than mine! It has been raining all morning and I love it! In my book rain calls for tea and noodles! Hot spicy noodles. And I don’t have to leave home. Best of all these noodles take a whopping 5 minutes and have less than half the calories of take-out. They are husband and brother-in law approved as well. 🙂

Garlic Spicy Noodles

  • 4 cloves garlic, thinly sliced
  • 2 cups of broccoli carrot slaw from Trader Joe’s
  • 1/2 a lemon
  • Thinly sliced green onion
  • 3 dried mounds of Organic Canton Style egg Noodles ( Got mine at my local health food store)
  • 2 tbsp sesame oil
  • 1 tsp of crushed pepper oil
  • 3 tbsp of Oyster Sauce
  • 3 tbsp of Plum Sauce
  • 2 tbsp of soy sauce ( or to taste)
  • 1/4 cup of cashews
  1. In a pan or wok, heat  sesame oil. When it is very hot, add in garlic and fry briefly before throwing in the slaw, green onions  and crushed pepper oil . Stir fry for about 1 minute.
  2. Add Oyster and Plum sauce and allow to simmer (about 1 minute). Maintain medium-high heat throughout.
  3. Add cashews
  4. Add in the egg noodles (cook noodles according to directions on package), making sure you submerge them in the sauce as much as possible.  Add soy sauce and lemon juice. Cover with a lid and let the noodles stew in the sauce for 2 to 3 minutes. Open lid and check for doneness. There should be little or no  sauce when the dish is done. Do not overcook or the noodles will become soggy.
  5. Dish up on serving plate and garnish with green onions

Remember that these measurements are all approximations; I  always go in after the fact and taste, add, taste, adjust.

I’m a rebel. Recipes make me feel trapped.

Feel free to add tofu, beef, chicken, or more veggies!