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ASIAN ZOODLE BOWL WITH SESAME ALMOND SAUCE

ASIAN ZOODLE BOWL WITH SESAME ALMOND SAUCE
Asian dishes are one of our most requested recipes. The flavors and sauces elevate simple dishes to something very special. For a recipe with such complex flavors, it is very easy to make. You can purchase the shredded broccoli slaw already to use (Kroger, etc) – the small amount of shredded carrot is negligible. If you don’t have a spiralizer, just cut your zucchini into thin strips lengthwise, then into noodles by cutting lengthwise again.

Plan: (Standard & Vegan/Vegetarian)

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Serving information: This recipe covers your fat and vegetable for one meal. One serving is 1-1/4 cups.

ASIAN ZOODLE BOWL WITH SESAME ALMOND SAUCE

Asian dishes are one of our most requested recipes. The flavors and sauces elevate simple dishes to something very special. For a recipe with such complex flavors, it is very easy to make. You can purchase the shredded broccoli slaw already to use (Kroger, etc) – the small amount of shredded carrot is negligible. If you don’t have a spiralizer, just cut your zucchini into thin strips lengthwise, then into noodles by cutting lengthwise again. Unrefined sesame oil adds great flavor, but is not an ingredient to be used all the time, as it is an omega-6 oil. We don’t need to totally avoid all omega-6 fats (never using refined), just use them sparingly with a healthy balance of omega-3 fats. A diet high in omega-6 is inflammatory.

INGREDIENTS

  • Zoodles
    • 3 medium organic zucchini, spiralized
    • 1 cup sliced mushrooms
    • 1 12-oz bag shredded broccoli slaw
    • 1 Tbsp avocado oil
  • Sauce
    • 1/2 cup almond butter (without sugar)
    • 4 Tbsp Coconut Aminos (soy sauce substitute)
    • 3 Tbsp unrefined sesame oil
    • 1/2 tsp garlic powder
    • 1-2 tsp crushed red pepper flakes (to taste)
    • 2 tsp Swerve
    • Green onions, sliced (optional)

INSTRUCTIONS

  1. Make or purchase zucchini noodles (zoodles) and lightly squeeze dry very well with paper towels to absorb excess moisture. Set aside.
  2. Make sauce by adding all ingredients into a medium-sized bowl and mixing well. Set aside.
  3. Heat avocado oil in a large pan on medium heat. Add shredded broccoli slaw and mushrooms, sautéing until they start to soften. Then add zoodles and heat evenly, turning with tongs until tender-crisp, but not soggy (3-4 minutes).
  4. Add sauce and toss with the tongs or measure veggies into a bowl and drizzle sauce over the top.  Top with green onions. Enjoy!