Ponzu Noodle Bowl
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 56.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 825.4 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 4.9 g
- Protein: 2.7 g
View full nutritional breakdown of Ponzu Noodle Bowl calories by ingredient
Introduction
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.Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings. 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.
Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings.
Number of Servings: 2
Ingredients
-
14 oz shirataki noodles (or bean threads, cooked and drained)
1 medium zucchini, julienned
1 medium carrot, shredded
2 radishes, thinly sliced
2 green onions (with tops), diced
1/4 cup Ponzu sauce
1/4 - 1/2 tsp crushed chili flakes
2 tbsp water
Directions
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.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.