Vegetarian Zucchini Noodle Stir Fry

This vegetarian zucchini noodle stir fry is bright, colorful, and vibrant, yet light and low-carb - the perfect dish for the warmer days of spring and summer!

📝 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. 1Start by slicing the zucchini, carrot, bell pepper, and red onion into thin strips.
2. 2Mince the garlic.
3. 3Break the eggs into a medium bowl and beaten well.
4. 4Heat 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. 5In 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. 6When the vegetables are tender, pour in the gluten-free soy sauce and mix well.
7. 7Finally 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.