Citrus Ginger Cucumber and Zucchini noodles.
I came home from yoga today and wanted something quick and refreshing. This is what I threw together and surprisingly it turned out great! So I decided I should share the recipe with ya. I am running out of zucchini so I decided to spiralize a cucumber, not a new idea I know but it was new for me. I had always assumed cucumber noodles would make the dish really watery- they don’t! I LOVED them so much more than the zucchini noodles so definitely don’t leave them out.
The dressing I paired it with was literally everything that was sitting in front of me, no pre-planning went into this so you probably have the ingredients too! yay! I’m reluctant to say this is a padthai because its impossible to recreate a dish that truly tastes like padthai without oil or fat. This is pad thai 2.0, if pad thai was a healthy hipster.
Citrus Ginger Sauce:
- 2 leftover zucchini ends/core from spiralizer
- 1/2 cup raw corn (if your out of season you can thaw organic frozen corn but it wont be Completely raw)
- juice of one meyer lemon
- 1/4 small orange squeezed
- green onion
- dime-quarter sized piece of ginger? I never know how to explain how much ginger to use so use ‘to taste’
- optional: hot pepper