• 6 medium zucchinis, approx. 1500 g (Buy a spiralizer here.)
  • 1 tsp sesame oil
  • 4 carrots, peeled and chopped into thin diagonal slices
  • 4 cloves garlic, minced
  • 6 stalks of green onion, chopped
  • 2-3 cups cabbage, thinly sliced (napa, savoy or sui choy)
  • 1 tsp coriander
  • 1 tsp ginger
  • 3 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp roasted red chili paste
  • 3 tbsp vegetable broth
  1. Spiralize the zucchini, place in a colander, sprinkle with salt and set aside. Let it sit for 10 minutes then place all the zoodles in a dish towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skip this step!
  2. Make the sauce by whisking together the soy sauce, hoisin sauce, red chili paste and vegetable broth. Set aside.
  3. Heat the sesame oil in a large, non-stick skillet over medium high heat.
  4. Add the carrots and garlic and sauté for 5-10 minutes, stirring.
  5. Add the green onion and cabbage and continue cooking until the cabbage is wilted.
  6. Stir in the coriander and ginger.
  7. Add the zucchini noodles and sauté for approximately 5 minutes.
  8. Stir in the sauce.
  9. Serve.

You can pretty much add any veggies you like to this. Typically it had mushrooms added but I’m not the biggest fan, so feel try to add mushrooms while you saute the garlic and carrot. You can also add onion for additional flavour.

Diced red peppers, green beans, bean sprouts or green peas are all great choices too!low-carb-vegan-chow-mein-running-on-real-food.jpg


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