Asian Veggie Noodle Bowl

Adapted from Unbound Wellness
Serves 2

Ingredients:

For the veggie bowl:

• 2 medium zucchini, spiralized
• 3/4 cup carrots, grated
• 1/2 cup red cabbage, chopped
• 1 medium cucumber, sliced into half moons
• 2 sprigs green onion, chopped
• 1 tbsp olive oil

For the sauce:

• 2 tbsp coconut aminos
• 1 tsp ginger powder
• 1/2 tsp sea salt
• 1/2 tsp onion powder
• 1 tsp garlic powder

Directions:

1. Place a pan on the stove over medium-low heat. Melt the olive oil in the pan.
2. Add the zucchini to the pan and cook for 2-3 minutes. You want the noodles to be lightly sautéed to aid digestion, but still crunchy. Remove from heat and set aside to cool.
3. Once cooled, add the zucchini to a bowl and combine with the other veggie ingredients.
4. In a small mixing bowl, combine the sauce ingredients with a whisk. Pour the sauce over the noodle bowl and serve immediately.