It's another pile of veggies! But seriously, I need to use spiralized noodles more often. I got way too reliant on real noodles in quarantine, and it shows all over my body. Even if it hasn't helped my weight yet, I genuinely feel better with the zoodles.
Source: Inspiralized | Serves: 2-4 | Time: 15-20 min
Changes: used less #zucchini, replaced soy sauce with coconut aminos, replaced honey with agave, and replaced arrowroot powder with tapioca starch. In retrospect, I should have just skipped the eggs. They really didn't add anything, so why not keep it vegan?
1 tbsp sesame oil
2 cups #broccoli florets
4 red bell peppers, spiralized into medium-thin noodles
3 zucchini, spiralized into medium-thin noodles
2 eggs beaten (Skip to keep it vegan. I should have!)
1 cup water
1/4 cup coconut aminos
1/2 teaspoon freshly grated ginger
1 garlic clove finely minced
1 tbsp agave nectar
1/4 cup water
2 tbsp tapioca starch
I also needed a little salt
Combine the water, aminos, ginger, garlic, and agave in a small saucepot over medium heat. Meanwhile, in a small bowl, whisk together the tapioca starch and water. Once the mixture is simmering slightly, add the starch slurry and stir constantly until combined and sauce is thickened. Set aside.
Heat the oil in a wok or large skillet and add in the broccoli and cook for 3-5 minutes or until crisp tender and add in the bell peppers, zucchini noodles, and toss well to combine. Let cook for 3 minutes until vegetables are crisp tender.
Meanwhile, scramble the eggs (if you want).
Add the scrambled egg to the wok or skillet and pour over the teriyaki sauce and toss well to combine and coat everything in the teriyaki sauce.
Serve, garnished with sesame seeds