Ingredients

The following ingredients have 4 Servings
  • 3 Tbs Fish Sauce
  • 3 Tbs Truvia Sugar (if using regular sugar you will need to double this)
  • 2 Tbs Sweet Chili Sauce
  • 2 Tbs Mazola Corn Oil
  • 4 Green Onions chopped
  • 2 Garlic Cloves minced
  • 2 Shallots finely chopped
  • 1 cup shredded Purple Cabbage
  • 1 cup shredded Carrots
  • 1 Red Bell Pepper sliced thin
  • 6 medium Zucchini spiralized into noodles
  • 1/4 cup fresh Cilantro chopped
  • Juice from 1 Lime
  • 1/4 cup Cashews

Instruction

  • Have all ingredients chopped and ready to go, once you have everything prepped it cooks fast
  • In a small sauce pan add Fish Sauce, Sugar, and Chili Sauce
  • Place sauce pan on stove and heat over low setting, let it sit on warm stirring occasionally until ready to use
  • Heat a large wok over med-high heat with 2 Tbs Mazola Corn Oil
  • When oil starts to shimmer add Garlic, Shallots, and Green Onions
  • Sauté 2-3 minutes
  • Add in Cabbage, Carrots, Red Pepper, and Zucchini noodles
  • Sauté 2-3 minutes until everything is slightly softened (don’t over cook or they will get soggy)
  • Add in the sauce that was set aside previously
  • Sauté 1-2 minutes
  • Stir in Cilantro and Lime Juice, remove from heat
  • Top with Cashews and serve immediately
  • Enjoy!