Chinese Zucchini Noodle Salad

涼拌西葫蘆

Published: April 1, 2021

Zucchini is in the top list of my low GI and low carb diet. It’s easy to prepare – no peeling. Giving it rough slicing and quick stir-fry with minced garlic and a few drops of oyster sauce, it would be perfectly tasty. Zucchini also works well with sliced pork or chicken. I think quick stir-fry in high heat is the best way to cook zucchini, otherwise it would go soggy if being cooked for too long. Besides, I love to prepare Chinese zucchini pancake for breakfast once I am not in a rush in the morning. The quickest way is to eat it raw. Raw zucchini is safe to eat, imagine it as cucumber. In this 5 minutes recipe, I would mix shredded zucchini with my almighty Chinese salad dressing.

Ingredients – for 2 serving

How to do –

  1. Mix all seasoning ingredients. This is my almighty Chinese salad dressing. I could adjust with a little sesame oil, toasted sesame seeds or sesame sauce.

2. Shred the zucchini with a slicer/grater, but I wouldn’t use the core in salad, keep them for soup.

3. Drizzle the dressing on the zucchini when serving, mix. I would have it as a side dish with steamed rice, or mix it with rice noodles or noodles.

Chinese Zucchini Noodle Salad

涼拌西葫蘆

Preparation time: 5 minutes
Serving: 2

Ingredients

zucchini 2

minced garlic 1tsp

light soy sauce 2tbsp

Chinese black vinegar 2tbsp

oyster sauce 2tbsp

Lao-gan-ma chili flake 1tsp

Thai chili 2 (optional)

Instructions

1.Mix all seasoning ingredients. This is my almighty Chinese salad dressing. I could adjust with a little sesame oil, toasted sesame seeds or sesame sauce;

2.Shred the zucchini with a slicer/grater, but I wouldn’t use the core in salad, keep them for soup;

3.Drizzle the dressing on the zucchini when serving, mix. I would have it as a side dish with steamed rice, or mix it with rice noodles or noodles.

What do you think? Share your ideas below.

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