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

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

Print Recipe
Servings 2 bowls
Author Michelle

Ingredients

  • 2 medium zucchini's spiralized
  • ¾ cup carrots grated
  • ½ 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
  • ½ tsp salt
  • ½ tsp onion powder
  • 1 tsp garlic powder

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