Broccolli and Zucchini Sesame Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
13.2 oz (a bag) of Rice Noddles1/2 cup reduced-sodium Soy Sauce2 tbs sesame oil2 tbs canola oil2 tbs lime juice4 tsp sugar1 bunch scallions, sliced, divided1/4 cup chopped fresh cilantro, divided1 bunch of broccoli, stalks and flowers divided2 medium carrots, chopped2 small zucchini (or yellow summer squash), sliced1/3 cup toasted sesame seeds
Bring a medium pot and a large pot of water to boil.
In the medium pot, Cook broccoli and zucchini in pot (put broccoli stalks in first for two minutes then add broccoli flowers and zucchini). Cook for 6-8 minutes, until tender.
In the large pot, place rice noodles. See package for cooking instructions.
Meanwhile, whisk soy sauce, sesame oil, canola oil, lime juice, sugar, 1/4 cup scallions and 2 tablespoons of cilantro. Add broccoli, zucchini, and carrots; toss to coat.
To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user VOXHUMANA.
In the medium pot, Cook broccoli and zucchini in pot (put broccoli stalks in first for two minutes then add broccoli flowers and zucchini). Cook for 6-8 minutes, until tender.
In the large pot, place rice noodles. See package for cooking instructions.
Meanwhile, whisk soy sauce, sesame oil, canola oil, lime juice, sugar, 1/4 cup scallions and 2 tablespoons of cilantro. Add broccoli, zucchini, and carrots; toss to coat.
To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user VOXHUMANA.
Nutritional Info Amount Per Serving
- Calories: 233.7
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 749.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
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