I’ve always loved the idea of making zucchini noodles in place of pasta. I love a good hearty pasta dish, but these veggie noodles are such a great and healthy alternative. It took years to finally buy a veggie pasta maker, but I finally did and meals haven’t been the same since! I highly recommend it — it’s really inexpensive and I use mine often.
This bowl is incredibly easy to make, and I love how it’s stored so you can use it over and over again for lunches. First, I make the zucchini (and carrot) noodles, and afterwards I make the sauce separately and store in a mason jar and refrigerate. The sauce lasts forever and the veggie pasta is incredibly easy and quick to make, so you have a healthy, prepared lunch in no time. Also, once you buy these ingredients you can make an infinite amount of servings of this dish — very cost-friendly!
2 large carrots
1.5 cups shredded chicken (or shrimp/tofu/protein of your choice)
handful of mint leaves
cilantro to taste
6 tbs sesame oil
5 tbs low sodium soy sauce
2 tbs fish sauce
juice of 2 limes
1 tbs red pepper flakes
2 tbs honey
2 cloves garlic (I used 1 tbs roasted garlic)
1.) Make the zucchini and carrot noodles with the veggie pasta maker and place into a large bowl. Add scallions and the handful of mint leaves.
2.) Grab a small separate bowl and add all 7 dressing ingredients. Stir until fully mixed and pour into a mason jar to keep well. Lasts a long time!
3.) Serve yourself! Add shredded chicken, cilantro leaves, and dressing to taste. Store leftover sauce in mason jar in the refrigerator.
Voila! I’ve been taking this dish to lunch at least once a week for the past three weeks. I may be a little obsessed. Enjoy!