Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 eggs (lightly whisked)
  • 1 large zucchini
  • 1 carrot (peeled)
  • 1/2 English cucumber
  • 1 red bell pepper (seeded and thinly sliced into sticks (julienned))
  • 1 tomato (sliced into wedges)
  • 1/4 cup soy sauce
  • 1/4 cup Nakano Original rice vinegar
  • 1/4 cup vegetable stock
  • 1 tablespoon + 1 teaspoon granulated sugar
  • 1/2 teaspoon sesame oil
  • pinch salt

Instruction

  • Put all the ingredients for the sauce in a microwave safe bowl. Stir and microwave for 20 seconds – microwave for an additional 15 seconds if the sugar hasn’t melted. Stir well and set aside.
  • Over a cutting board or other flat surface, spiralize the zucchini, carrot and cucumber on the thin setting of the spiralizer.
  • Add red bell pepper to the vegetables and grab one or two paper towels. Gently press the vegetables to remove excess water. Toss them a few times and repeat until most of the water has been absorbed. This is to prevent the dish from becoming too watery.
  • Divide vegetables among two bowls and set aside.
  • In a small pan over medium heat, add olive oil. When the oil is hot, add eggs and lightly season with salt. Cook for 2-3 minutes, until the omelet is cooked through. Transfer to a cutting board and slice into thin strips.
  • Add eggs and tomatoes to the vegetables and top with the tare sauce. Serve immediately.