I was so eager to whip out my Veggetti again and get this dish made, that I didn’t even make a trip to the store to grab some snap peas and bell peppers…I just made it with the zucchini and carrots.
It was still delicious, but next time, I’ll add the other veggies and maybe even the baked tofu that the original version uses. But keeping it simple was great, and the zucchini noodles turned out perfectly. Tangy, salty and a bit sweet, the miso ponzu sauce was excellent, and using zucchini instead of carb-heavy noodles kept this Weight Watchers recipe very light and low in Points. This dish is a must try!
Zucchini Miso Ponzu Noodles
Sweet, tangy and delicious, these zucchini noodles make an amazing low Points side dish recipe. They are a lower carb version of popular Asian noodles that are a lot less in Points, and much healthier too.
- 4 large zucchini
- 1 large carrot
- 2 scallions, chopped
- 1/4 cup cilantro, chopped
- 1/3 cup Ponzu sauce
- 1 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- Using a Veggetti, mandoline slicer or vegetable shredder, cut the zucchini into and carrots into thin strips. Place zucchini, carrots, scallions, and cilantro into a large bowl.
- In a small bowl, whisk together the remaining ingredients. Pour over vegetables and toss well to coat. Let refrigerate for about 20-30 min before serving.
Preparation time: 15 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate
Number of servings (yield): 4
Culinary tradition: Chinese
Entire recipe makes 4 servings
Serving some is about 1 cup
Each serving = 4 Smart Points/3 Points
PER SERVING: 106calories; 4.5g fat; 0.7g saturated fat; 17g carbohydrate; 11.6g sugar; 3.6g protein; 3.5g fiber