Rainbow Stir Fry with Carrot and Zucchini Noodles
Vegetable noodles make a fun alternative for a colorful and nutritious feast!
Yield
4 Servings
Ingredients
- 1 medium carrot
- 1 medium zucchini
- 1 Tablespoon sesame oil
- 1 Tablespoon chopped garlic
- 1 Tablespoon chopped ginger
- ½ cup sliced onion
- 1 cup chopped red pepper
- ½ cup chopped cauliflower
- ½ cup chopped collard greens
- ½ cup chopped Swiss chard
- 1 Tablespoon lemon juice
- 1 Tablespoon liquid aminos
- 1 teaspoon cumin
- ½ teaspoon cayenne
- Sea salt, to taste
- Sesame seeds for garnish
Special Materials: A spiral vegetable slicer (spirooli), mandolin or a Y-shaped vegetable peeler
Instructions
- Using a spirooli, mandolin or vegetable peeler: carefully slice the carrot lengthwise, starting at one end and ending on the other end. This will yield wide, thin noodles. As you slice closer to the center of the carrot, turn the carrot over, starting again from the opposite side. When it becomes too difficult to slice, simply chop up the rest and set aside. Repeat with zucchini.
- Bring a large pot of water to a boil. Add carrot and zucchini noodles and cook for just 1-2 minutes, until tender but not falling apart. Drain and set aside.
- Heat oil in a large skillet or wok over medium heat.
- Add garlic, ginger and onion and cook for 1-2 minutes or until fragrant.
- Stir in leftover chopped carrot and zucchini along with remaining ingredients.
- Sauté for 5-7 minutes until vegetables have softened. Turn off heat. Stir in noodles until combined well. Garnish with a pinch or two of sesame seeds. Serve immediately and enjoy!