Sesame Almond Zoodle Bowl
Ingredients
Zoodles
- 2 medium zucchini, spiralized
- 1/2 cup sliced mushrooms
- 1 cup shredded broccoli slaw
- 1 tsp sesame oil
Sauce
Optional
- pinch chili powder
Instructions
- Heat 1 teaspoon of sesame oil in a large skillet on medium heat. Add the shredded broccoli cabbage mix, and mushrooms, and sauté until they begin to soften.
- Make your zucchini noodles using a vegetable spiralizer and pat them dry with a towel to remove some of the excess moisture.
- Add your zoodles to the skillet and heat evenly by gently turning the zoodles with a fork or tongs until the noodles become soft but not soggy. This takes about 3-5 minutes.
- Mix your sauce by adding all ingredients in a large bowl and combining thoroughly.
- Add a touch more water or oil if necessary to reach a thin consistency.
- Portion your zoodles in three bowls and drizzle with sesame almond sauce then toss to coat.
- Top with chopped almonds and crushed red pepper flakes and an optional pinch of chili powder.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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