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1 large yellow or green zucchini
1 tsp olive oil
1 small red onion
350-g pkg refrigerated, fresh Chinese-style noodles
1/2 cup bottled Japanese salad dressing
1 tsp hot chili-garlic sauce
Lightly oil grill and preheat barbecue to medium-high. Cut zucchini in half lengthwise and brush with 1/2 teaspoon (2 mL) oil. Place cut-side down on barbecue and grill until grill marks form, from 2 to 3 minutes per side. Meanwhile, slice onion into thick rings. Try to keep core intact so they won't fall apart during grilling. Lightly brush with remaining oil, then grill with lid closed just until slightly softened, from 2 to 4 minutes per side. Remove from barbecue. Cut onion rings into quarters and slice zucchini into 1/4-inch (0.5-cm) pieces. Vegetables can be prepared a day in advance. They will keep well, wrapped and refrigerated, overnight.
Cook noodles according to package directions. Drain and place in a large bowl. Immediately stir in dressing and chili-garlic sauce. Stir to coat noodles, then stir in zucchini and onion. Serve immediately or at room temperature. Great with spinach or fish.
Calories 395, Protein 11.7g, Carbohydrates 60.3g, Fat 12g, Fibre 4.5g, Sodium 376mg.
Attention noodle lovers! All you need is a bottle of Japanese dressing, your favourite Chinese-style noodles and grilled vegetables to make a fast and fabulous dish.
Chinese-style noodles can be found in the freezer or refrigerator section at the supermarket.