- 1 1/2 lbs. zucchini
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 4 large egg whites
- 3 cups mung bean sprouts
- 6 green onions, chopped
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup unsalted peanuts
- 1 lime, cut into wedges
For the zucchini “noodles”, cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips; discard seeds.
Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
Heat 1 tablespoon canola oil in large, deep skillet over medium-high heat. Saute garlic for 1 minute. Add eggs and cook, stirring, until scrambled, about 30 seconds.
Add the zucchini noodles, bean sprouts, green onions, vinegar, hoisin sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. Garnish with peanuts and serve immediately with lime wedges.
Sponsor: Intermountain Medical Center Heart Institute