2019-05-01_Yoga_Journal

2 ½ pounds zucchini or yellow

squash (or a combination

of squash and beets)

6 scallions, thinly sliced

1 orange, zest and juice

½ cup low-sodium tamari

¼ cup honey or agave

nectar (or 2 tbsp stevia)

1 tbsp apple cider vinegar

2 tbsp sesame oil

2 garlic cloves, minced

1 tsp fresh ginger, minced

2 tsp cornstarch

1 tsp chili garlic sauce

1 tsp freshly ground black

pepper

olive oil cooking spray

2 ½-oz packages seaweed

chips, thinly sliced

100 YOGA JOURNAL

1 Trim both ends of squash and/or beets,

spiralize, and set aside (you can also buy pre-

spiralized veggies at most grocery stores).

2 To prepare the sauce, in a small saucepan

combine scallions, orange zest and juice,

tamari, honey, vinegar, sesame oil, garlic,

ginger, cornstarch, chili garlic sauce, and

pepper, whisking to remove any clumps of

cornstarch. Simmer sauce over medium heat

until thickened, 4–5 minutes.

3 Coat a large skillet with cooking spray and

heat over medium heat. Add veggie noodles,

and cook until soft and releasing liquid, 2–3

minutes. Transfer to a colander to drain excess

liquid, 4–5 minutes. In a large bowl, toss

veggie noodles with sauce. Garnish with

seaweed, and serve immediately.

NUTRITIONAL INFO 207 calories per serving,

5 g fat (1 g saturated), 39 g carbs, 30 g sugar,

5 g fiber, 8 g protein, 767 mg sodium

Orange-Tamari-Veggie Noodles with

Crispy Seaweed

SERVES 4

Try this recipe if you’re craving a bowl of sweet-and-sour Asian noodles but want

to skip the gluten bomb. Veggie noodles pack extra nutrients into your diet, and

you can serve leftover sauce with broccoli for a tasty afternoon snack!