Paleo Teriyaki Stir Fry Zoodles Gluten Free Recipes
PALEO TERIYAKI STIR-FRY ZOODLES (GLUTEN FREE)
This is a paleo-friendly, gluten-free Asian-inspired zoodle recipe. Don't worry about going back for seconds with all those veggies! This is my new go-to!
Provided by Beth Smith
Categories Main Dish Recipes Stir-Fry
Time 22m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil and 1 tablespoon teriyaki sauce in a large skillet over medium heat. Add carrot, bell pepper, and onion; cook and stir until onions are translucent, about 5 minutes. Stir in bok choy, zucchini, and garlic powder. Drizzle on remaining teriyaki sauce. Cook, stirring occasionally, until zucchini is tender, about 7 minutes.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 21.5 g, Fat 7.7 g, Fiber 6.2 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 461 mg, Sugar 9.3 g
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- In a medium bowl, whisk together the aminos, sweetener of choice, vinegar, sesame oil, garlic, ginger, arrowroot starch and salt & pepper, to taste.
- In a large bowl, combine shrimp with salt, pepper, and drizzle 1-2 tablespoons of sauce over the shrimp.
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- Start off by using the spiraliser to create vegetable noodles. To do this simply use a peeler to scrap the skin off the zucchini, it should come off quite easily. Then wedge the zucchini in between the spike and insert it into the protruding metal piece. Rotate the lever clockwise until the zoodles exit the other side, using a dish to catch the noodles.
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