Weight- loss friendly dinner recipe

Ingredients

• 2 pieces Carrots (peeled and spiralized into thin noodle‑like strands)
• 1/4 cup Red Onion (thinly sliced)
• 2 stalks Green Onion (white and green parts sliced)
• 2 tbsp Fresh Coriander (chopped)
• 1 clove Garlic (minced)
• 50 g Paneer (cut into small cubes)
• 2 tbsp Walnuts (crushed lightly)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Olive Oil (extra‑virgin)
• 1 tsp Lemon Juice (freshly squeezed)
• 1/2 tsp Chili Flakes (adjust to taste)
• 1/2 tsp Salt (to taste)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Spiralize Carrots

   Peel the carrots and run them through a spiralizer to create thin noodle‑like strands.

   Time: PT3M

2. Prep Remaining Veggies

   Thinly slice the red onion, slice the green onion (both white and green parts), mince the garlic, and chop the coriander.

   Time: PT2M

3. Cube Cheese and Crush Walnuts

   Cut the paneer into bite‑size cubes and lightly crush the walnuts with the back of a spoon.

   Time: PT1M

4. Combine Ingredients in Jar

   Add the carrot noodles, red onion, green onion, garlic, coriander, paneer cubes, and crushed walnuts into the mixing jar. Pour in soy sauce, olive oil, lemon juice, chili flakes, salt, and pepper.

   Time: PT1M

5. Shake and Toss

   Seal the jar tightly and shake vigorously for about 30 seconds until everything is well coated.

   Time: PT1M

6. Serve

   Open the jar, give the noodles a quick stir, and serve immediately. Enjoy warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Carrots: Zucchini, Cucumber
• Instead of Red Onion: White onion, Shallots
• Instead of Green Onion: Chives
• Instead of Fresh Coriander: Parsley
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Paneer: Feta, Halloumi
• Instead of Walnuts: Almonds, Pecans
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Olive Oil: Avocado oil, Ghee
• Instead of Lemon Juice: Lime juice
• Instead of Chili Flakes: Red pepper powder
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Spiralizer
• Knife
• Cutting Board
• Mixing Jar with Lid
• Measuring Spoons
• Small Spoon

Critical Steps — Do Not Skip

• Spiralizing the carrots into thin, uniform noodles.
• Shaking the jar vigorously to evenly coat the noodles with sauce.

Chef Tips from the Video

• Soak the carrot noodles in ice water for 5 minutes to keep them extra crisp.
• Toast walnuts lightly in a dry pan for 1‑2 minutes to enhance their flavor.
• Use freshly squeezed lemon juice for a bright finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Give a quick shake before serving.

Freezer: Not recommended; the texture of carrot noodles degrades when frozen.

Room temperature: Can sit at room temperature for up to 4 hours during a buffet.

Make-Ahead Tips

• Spiralize the carrots and store them in a bowl of ice water; drain before using.
• Pre‑slice onions and chop coriander; keep them in separate containers.
• Mix the sauce ingredients in a small jar and refrigerate; add to noodles just before serving.

Frequently Asked Questions