VEGAN CHOW MEIN

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  6 medium or 1.18kg

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Carrots

  Raw

  4 medium or 244g

• Garlic

  Raw

  4 cloves, minced or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Cabbage

  Chinese (pe-tsai), raw

  2 cup, shredded or 152g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Vegetable Broth

  From bouillons. Low sodium

  3 tbsp or 45g

Directions

1. 1. Spiralize the zucchini, place in a colander, sprinkle with salt and set aside. Let it sit for 10 minutes then place all the zoodles in a dish towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skip this step! 2. Make the sauce by whisking together the soy sauce, hoisin sauce, 2tbs red chili paste and vegetable broth. Set aside. 3. Heat the sesame oil in a large, non-stick skillet over medium high heat. 4. Add the carrots and garlic and sauté for 5-10 minutes, stirring. 5. Add the green onion and cabbage and continue cooking until the cabbage is wilted. 6. Stir in the coriander and ginger. 7. Add the zucchini noodles and sauté for approximately 5 minutes. 8. Stir in the sauce

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