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Asian Veggie Noodle Bowl (Whole 30, Paleo, AIP)


  • Yield: 2 bowls 1x

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

Instructions

  1. Place a pan on the stove and set to medium/low heat
  2. Melt the coconut oil in the pan
  3. 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
  4. Remove from heat and set aside to cool
  5. Once cooled, add the zucchini to a bowl and combine with the other veggie ingredients
  6. In a small mixing bowl, combine the sauce ingredients with a whisk
  7. Pour the sauce over the noodle bowl and serve immediately
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