Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 1/4 teaspoon ground cumin; sea salt and freshly ground black pepper to taste; 2 teaspoons freshly squeezed lemon juice; pinch crushed red pepper flakes; 2 teaspoons extra-virgin olive oil; 3 large yellow summer squash cut into thin strands with a vegetable peeler or spiral slicer (spiralizer) or julienned; 1 large celery stalk thinly sliced; 1 tablespoon finely chopped fresh basil; 1 teaspoon finely chopped fresh mint; 1/2 teaspoon freshly grated lemon zest

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Try this Spiralized Yellow Squash with Basil and Mint recipe, or contribute your own.

Preparing Time: 15 minutes
Total Time: 15 minutes
Served Person: 2

vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian

1/4 teaspoon ground cumin
sea salt and freshly ground black pepper to taste
2 teaspoons freshly squeezed lemon juice
pinch crushed red pepper flakes
2 teaspoons extra-virgin olive oil
3 large yellow summer squash cut into thin strands with a vegetable peeler or spiral slicer (spiralizer) or julienned
1 large celery stalk thinly sliced
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh mint
1/2 teaspoon freshly grated lemon zest

Carbohydrate 1.57544666540578 g
Cholesterol 0 mg
Fat 4.62981875 g
Fiber 0.602295841839086 g
Protein 0.370342916611147 g
Saturated Fat 0.639915875 g
Serving Size 1 1 Serving (45g)
Sodium 103.803833333187 mg
Sugar 0.973150823566697 g
Trans Fat 0.1395 g
Calories 48 calories

salad

In a large bowl, combine all the ingredients, toss to coat, and serve.

Spiralized Yellow Squash with Basil and Mint

Ingredients

Nutrition facts