My husband says that I enjoy yard work. Granted, this statement stems from the fact that most weekends when the weather is nice I will be found outside in the yard…working. BUT….. it is not that I enjoy puling weeds or trimming bushes, I actually don’t enjoy that at all. What I do enjoy is being out in the sunshine and warmth. Wearing a pair of shorts and a tank top, smelling the earth and the plants. And I love coming home to a home that looks green and inviting. It relaxes me. It makes me smile. I put up with the weed pulling and the bush trimming with that end in mind
Home. Green. Relaxing.
When I am out in the yard working away, I frequently forget that everyone else is getting hungry. And the last thing I want is something heavy when I will be heading back out to the sunshine. This Kung Pao noodle recipe fit the bill of yummy and light. You can substitute “real” noodles for the zoodles if you want something more substantial. Sometimes I’ll add leftover chicken. … or more veggies… depending on what is in the fridge and how hungry we all are.
- 4 summer squash, spiralized OR 1 lb pasta of choice
- 1 t oil
- 4 cloves garlic, minced
- 1/2 c reduced sodium soy sauce
- 1/2 c chicken broth
- 1/2 c dry sherry
- 2 T red chili paste with garlic (or sriracha)
- 4 pkts stevia (or to taste)
- 2 T red wine vinegar
- 2 T cornstarch
- 1 T sesame oil
- 1/2 c dry roasted peanuts
- 2 green onions, thinly sliced
- Spiralize summer squash OR cook pasta until almost al dente.
- In separate pot, heat oil.
- Add garlic and saute for 30 sec (do not allow to burn).
- Add soy sauce, chicken broth, sherry, and chili paste; bring to a simmer.
- Add stevia and vinegar.
- Mix corn starch with 2 T water and add to the simmering mixture.
- Sir until thickened then add remaining ingredients.
- Reduce heat, add squash (or noodles) and toss to coat with sauce.
- Cook for 2-5 min until squash is cooked (or noodles are al dente).
Adapted from damndelicious.
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