Name: Asian Veggie Noodle Bowl (Whole 30, Paleo, AIP)
Ingredients: 2 medium zucchini’s, spiralized; 3/4 cup carrots, grated; 1/2 cup red cabbage, chopped; 1 medium cucumber, chopped into half moons; 2 sprigs green onion, chopped; 1 tbsp coconut oil; FOR THE SAUCE; 2 tbsp coconut aminos; 1 tsp ginger paste (or ginger powder); 1/2 tsp salt; 1/2 tsp onion powder; 1 tsp garlic powder

Ingredients

Scale

2 medium zucchini’s, spiralized
3/4 cup carrots, grated
1/2 cup red cabbage, chopped
1 medium cucumber, chopped into half moons
2 sprigs green onion, chopped
1 tbsp coconut oil
FOR THE SAUCE
2 tbsp coconut aminos
1 tsp ginger paste (or ginger powder)
1/2 tsp salt
1/2 tsp onion powder
1 tsp garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Place a pan on the stove and set to medium/low heat
Melt the coconut oil in the pan
Add the zucchini to the pan and cook for 2-3 minutes. You want the noodles to be lightly sautéed to aid digestion, but still crunchy
Remove from heat and set aside to cool
Once cooled, add the zucchini to a bowl and combine with the other veggie ingredients
In a small mixing bowl, combine the sauce ingredients with a whisk
Pour the sauce over the noodle bowl and serve immediately