One Pot Spicy Thai Zoodles

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots, small
  • 1/4 cup Cilantro
  • 3 cloves Garlic
  • 1 2 inch knob Ginger
  • 4 Green onions
  • 16 oz Mushrooms
  • 4 Zucchini, medium

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Soy sauce, lite
  • 1 tbsp Sriracha

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/4 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 1 Nonstick spray

Found on domesticsuperhero.com

Description

Ingredients

• 4 medium zucchini, spiralized into zoodles
• salt
• 16 ounces mushrooms, chopped
• 2 small carrots, peeled and shredded
• 2 large eggs, beaten
• 1/4 tsp red pepper flakes
• 1/3 cup lite soy sauce
• 3 TBS brown sugar
• 1 TBS sriracha
• 3 cloves garlic, minced
• 1/2 inch knob ginger, peeled and minced
• 1/4 cup cilantro, chopped
• 4 green onions, chopped
• nonstick spray

Directions

• 1. Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles. 2. In the mean time, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside. 3. Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked. 4. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet. 5. Press the paper towels against the zucchini to absorb the moisture- you can even roll up a bit to get the most water out as possible. Add the zucchini noodles to the skillet, toss gently to coat/mix. Saute for 2-3 minutes, then add eggs, green onions, and cilantro to the skillet; toss to combine/coat well. 6. Serve!