Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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