Guess what! I learned how to take vertical pictures….. ha. I figured out that you can take vertical pictures. Welcome to my food photography rebirth!
There’s something about sesame oil and soy sauce that screams Sunday to me. I think it’s all of those years placing takeout orders, avoiding cooking in an attempt to savor the last lazy minutes of the weekend, on the couch. So far, I’ve posted up a lo-mein and vegetable pad thai, but none of them were extra low-calorie (although much healthier than the real deals!)
Today, I offer you a noodle dish that’s healthy, yummy, and low-calorie! Plop down, grab some chopsticks, flick over to True Blood or whatever you fancy, and enjoy this noodle bowl…. don’t think about Monday.
This dish is comfortingly broth-y and is flavored with soy sauce, ginger, garlic and sesame oil. It’s meant to be slurped up at the end! The salmon brings in some omega-3 rich protein, while the bok choy sneaks in more healthy greens. Ginger is pretty powerful – it alleviates gastrointestinal stress and motion sickness!
Carbs: 15.85 g
Fat: 14.8 g
Protein: 16.98 g
*This is a rough estimate, based on Caloriecount.com.
Instructions with Pictures
Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.
Put a large skillet on medium-high heat and add in a the canola oil and season with salt and pepper.
Once oil is heated, add in garlic. Cook for 30 seconds and then add in minced ginger. Stir for 1 minute.
Cut the white stems off the bok choy and add it to the skillet and stir around so that bok choy is coated in mixture. Stir for about 2 minutes or until bok choy begins to wilt.
Add in sesame oil, vegetable broth and soy sauce and cook for 1 minute.
Add in zucchini noodles, season with salt and pepper, and let cook uncovered for about 3-5 minutes or until liquid boils for 1 minute and zucchini noodles soften and are cooked. Right before the noodles are done, mix in the scallions.
Pour noodle mixture into a bowl, top with piece of salmon and garnish with remaining green onions.