Rainbow Veggie Dragon Noodles

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cabbage, purple
  • 3 Carrots, 4 ounces
  • 1/4 cup Cilantro
  • 3 Green onions
  • 1 Red bell pepper, 4 ounces, small
  • 2 Zucchini, 1 pound, large

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Gluten free soy sauce
  • 2 tsp Sriracha

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1 tbsp Coconut sugar

• Nuts & Seeds

  • 1/2 cup Cashews, toasted

Found on getinspiredeveryday.com

Description

Ingredients

• 1 Tablespoon avocado oil
• 2 large zucchini, 1 pound
• 3 carrots, 4 ounces
• 1 small red bell pepper, 4 ounces
• 1 cup shredded purple cabbage
• 2 eggs
• 1 Tablespoon coconut sugar
• 2 Tablespoons gluten free soy sauce, or coconut aminos
• 2-3 Teaspoons sriracha
• ¼ cup chopped cilantro
• 3 green onions, thinly sliced
• ½ cup toasted cashews

Directions

• Cut both ends off the zucchini and spiralize them using the small blade (3mm) on a spiralizer. Spiralize the carrots or slice them paper thin.
• Cut out the core and remove the seeds from the bell pepper and spiralize it as well.
• Mix together all the ingredients for the sauce and set aside.
• Prepare the toppings and set them aside until the end of the cooking time.
• Preheat a very large skillet (15 or bigger) over high heat. When the skillet is hot, add the avocado oil, zucchini noodles, carrots, bell pepper, cabbage, and the eggs. Its easiest to stir fry veggie noodles with a pair of tongs.
• Stir fry for 2-3 minutes or until the egg has formed bits around the noodles and they have just softened.
• Add the sauce and toppings. Stir fry for just a minute tossing to combine and serve immediately.