Have you ever heard of San-J Asian cooking sauces? Well, I had not until I was approached by the company to try…they gave me an opportunity to choose 3 sauces…I went for the Thai peanut, Szechuan and Mongolian. Before I go on to the post I would like to state that once I accepted the invitation, these sauces were sent to me without charge, I did not receive any compensation for this post and all the content and opinion in this post are solely mine.
Okay, now I can move on…these San-J sauces are gluten free and use tamari soy sauce which is free of wheat, you can read more about San-J products here.
I have tried two of their sauces and I loved it…they are tasty, nice balance between the sweet and salty and a touch of heat.
I first used the Mongolian sauce and added to my stir fry vegetable…it gave a simple and plain stir fry a nice touch. The label says Mongolian beef, but feel free to skip the beef and use in any stir fry…then I used San-J Thai peanut sauce as a salad dressing…it was so good…again a nice balance of sweet and a hint of heat.
In this recipe I used a Paderno spiralizer, but don’t worry if you do not own one…you can use a julienne or a mandolin to accomplish similar results.
2 to 3 zucchini or yellow squash, julienne or noodle (spiralized)
1 carrot, grated
Chicken breast boiled or in can (skip this for vegetarian version)
Fresh ground pepper
Toasted sliced almond for garnish
In a medium pan boil water. Add the squash noodles for about 1 to 1 ½ minutes. Remove from the water and placed the squash noodles in an ice water.
Drain well all the water from the squash noodles. Place in a bowl and add the grated carrot, chicken, freshly ground pepper and cilantro.
Toss in San-J Thai peanut sauce to taste, mix gently.
Garnish with toasted sliced almond and serve.
If you enjoy this low-carb dish with spiralized squash, you might want to check on Zucchini Spaghetti or Zucchini Noodles with Ginger and Green Onion Sauce recipes.