1 tablespoon cooking oil

1 green onion, cut on the bias

Freshly grated ginger, to taste

2 cloves garlic, minced

1/2 teaspoon sambal oelek (Asian chili paste)

1 1/2 tablespoons sesame oil

1 tablespoon granular Splenda or equivalent liquid Splenda

1/4 cup natural peanut butter

1 1/2 tablespoons rice vinegar

1 1/2 tablespoons soy sauce

3 tablespoons hot water

1 teaspoon toasted sesame seeds

4 servings Zucchini Pasta or 2 8-ounce packages shirataki noodles, prepared


Heat the cooking oil in a small pot over medium-low heat. Cook the green onion, ginger, garlic and sambal for 1 minute. Stir in the sesame oil, Splenda, peanut butter, vinegar, soy sauce and water until well blended. Toss with the zucchini “pasta” or shirataki noodles and garnish with toasted sesame seeds.

Makes 4 servings Do not freeze

With Zucchini “Pasta” Per Serving: 223 Calories; 20g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

With Shirataki Noodles: Per Serving: 202 Calories; 17g Fat; 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

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