Asian Zucchini Pasta - Home

Asian Zucchini Pasta - Home

Asian Zucchini Pasta - Home

Asian Zucchini Pasta - Home

Asian Zucchini Pasta - Home
Asian Zucchini Pasta - Home

RECIPES

Asian Zucchini Pasta
Asian Zucchini Pasta
Asian Zucchini Pasta

This vegan, gluten-free, paleo and ketogenic friendly dish makes a light and tasty meal for 2.

INGREDIENTS – SERVES 1 ADULT

 

Quantity Ingredients
1 zucchini, spiralized into noodles or shredded
½ carrot, shredded
½ broccoli, chopped
5 pieces shitake mushroom, thinly sliced
½ piece firm tofu, diced in 1cm cubes
1 tsp freshly grated ginger
3 + 1 tbsp light soy sauce
1 tbsp coconut oil
¼ tsp ground black pepper
¼ tsp himalayan salt
2 tbsp Omega 3-6-9 Oil
Black and white sesame seeds

 

DIRECTIONS

1) On a frying pan, turn heat to medium and add coconut oil.
2) Once oil is hot, add in grated ginger and lightly fry. Add in diced tofu and shitake
mushrooms. Add 1 tbsp light soy sauce to the pan and continue stir frying for a minute.
3) Add chopped broccoli to the pan and sprinkle in the ground pepper and salt. Stir fry for
another 2 to 3 minutes and turn off the heat when all ingredients are cooked to desired
consistency.
4) Assemble the zucchini noodles and shredded carrot in a large mixing bowl.
5) Add in the cooked mixture to the mixing bowl and toss with 3 tbsp light soy sauce,
omega 3-6-9 oil, and salt and pepper to taste.
6) Garnish with black and white sesame seeds and serve!

 

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