3 servings / 25 min
Prep 10 min / Cook 15 min
Here is a twist on a salad that is perfect to tote along for lunch or enjoy with a cool refreshing dinner. You can use soba noodles in place of the fettuccine noodles; you will find them in the produce aisle of the grocery store.
- 1 zucchini, thinly sliced
- 1 striploin steak, about 300 g, visible fat trimmed and thinly sliced
- 1/3 cup (75 mL) natural (or unseasoned )rice vinegar
- 1 tbsp (15 mL) sodium reduced soy sauce
- 3 cloves garlic, minced
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) sesame seeds
- 4 oz (125 g) whole wheat fettuccine
- 2 tbsp (25 mL) chopped fresh basil and cilantro
- 1/4 tsp (1 mL) sriracha or hot pepper sauce (optional)
- Place zucchini in shallow bowl and steak in another.
- Whisk together vinegar, soy sauce, garlic and sesame oil. Toss zucchini with 2 tbsp (25 mL) of the mixture and steak with 3 tbsp (45 mL) of the mixture. Whisk sriracha into remaining vinegar mixture and set aside.
- In a pot of boiling water cook spaghetti for about 9 minutes or until al dente. Drain and rinse well with cold water. Place in a bowl with remaining vinegar mixture, basil, cilantro and sesame seeds; set aside.
In a nonstick skillet heat over medium high heat and saute zucchini for about 3 minutes or until starting to become golden. Add to spaghetti.
- Add steak to skillet and saute for about 3 minutes or until browned and hint of pink still remains inside. Add to spaghetti and toss to combine.
Nutritional info per serving (1 of 3)
- Calories 294
- Protein 26 g
- Total Fat 8 g
Saturated Fat 3 g
Cholesterol 44 mg
- Carbohydrates 30 g
Fibre 4 g
Total sugars 1 g
Added sugars 0 g
- Sodium 218 mg
- Potassium 281 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.