Vegetable Stir-Fried Noodles

Vegetable Stir-Fried Noodles is a vibrant and healthy dish packed with colorful vegetables and savory flavors, making it a perfect Paleo-friendly meal. Quick to prepare and full of nutrients, it's an ideal choice for a satisfying lunch or dinner.

Ingredients

• Zucchini noodles - 200 grams
• Bell pepper (red, sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Snap peas - 100 grams
• Green onion (chopped) - 2 stalks
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Coconut aminos - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add sliced bell pepper, julienned carrot, and snap peas to the skillet, stir-frying for 5 minutes until they start to soften.
4. Introduce the zucchini noodles to the skillet, stirring to combine with the vegetables.
5. Pour coconut aminos over the mixture, and cook for an additional 3-4 minutes, stirring frequently until the zucchini noodles are tender but not mushy.
6. Season with salt and pepper to taste, and sprinkle sesame seeds and chopped green onions on top before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in carbs, making it suitable for Paleo and low-carb diets.

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