Vegetarian Zucchini Noodle Stir Fry

Ingredients

• 2 large zucchini, julienned into thin noodles using this julienne peeler
• 1 large carrot, julienned into thin noodles using this julienne peeler
• 1 red bell pepper, seeds and stem removed and sliced very thinly
• 1 red onion, sliced very thinly
• 3 large garlic cloves, minced
• 4 eggs, beaten
• 1/4 cup gluten-free soy sauce (tamari)
• Salt to taste
• 1/4 cup chopped spring onions, for garnishing

Instructions

1. 1

   Start by slicing the zucchini, carrot, bell pepper, and red onion into thin strips.

2. 2

   Mince the garlic.

3. 3

   Break the eggs into a medium bowl and beaten well.

4. 4

   Heat up a little oil in a large skillet over medium heat and pour the beaten eggs into the skillet. Make an omelet by cooking the eggs for a couple of minutes before flipping over and cooking the other side as well. Transfer the omelet to a large plate and slice it into thin strips.

5. 5

   In the same skillet, heat up a little more oil and add the sliced carrot, bell pepper, red onion, and minced garlic. Sauté the vegetables and stir well with a wooden spoon to let them cook for about 10 minutes.

6. 6

   When the vegetables are tender, pour in the gluten-free soy sauce and mix well.

7. 7

   Finally add in the zucchini noodles stir fry for a minute or two until slightly soft but not wilted. Add in the omelet strips and mix until evenly distributed before garnishing with chopped spring onions and serving.