This quick and easy dish satisfies all your cravings for greasy takeout, without any of the guilt. Zucchini noodles stand in for wheat noodles here, making for a light and healthy dish that’s low carb and full of good-for-you vegetables. To make zucchini noodles, you’ll need a spiralizer, which you can purchase for $12-25 online. It’s a worthwhile investment that you can use to turn all sorts of vegetables into delicious noodles.
Serves: 2 as main course
Total Time: 25 minutes
Ingredients:
- 1 tablespoon coconut oil or olive oil
- 4 scallions, white and green parts, chopped
- 4 cloves garlic, minced
- 2 cups mushrooms, sliced (try shiitake or button mushrooms)
- 1 cup shredded carrots
- 1 small handful thinly sliced kale
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sesame oil
- Red pepper flakes, to taste
- 4 zucchini, turned into noodles with a spiralizer
- Cashews and sesame seeds, to serve (optional)
Directions:
- In a large sauté pan over medium heat, melt the coconut oil, and add the scallions and garlic. Sauté for 2 minutes, then add the mushrooms, carrots, and kale.
- Cook for 6-8 minutes, until the mushrooms are softened and the carrots and kale are tender. Add the soy sauce and the sesame oil, and stir well to combine.
- Add the red pepper flakes and the zucchini noodles, and cook for 4-6 more minutes. The zucchini noodles should be just tender, but still crisp and holding their shape. Serve immediately, and garnish with cashews and sesame seeds, if desired. Enjoy!
