low carb vegan chow mein

INGREDIENTS

• 6 medìum zucchìnìs, approx. 1500 g (Buy a spìralìzer here.)
• 1 tsp sesame oìl
• 4 carrots, peeled and chopped ìnto thìn dìagonal slìces
• 4 cloves garlìc, mìnced
• 6 stalks of green onìon, chopped
• 2-3 cups cabbage, thìnly slìced (napa, savoy or suì choy)
• 1 tsp corìander
• 1 tsp gìnger
• 3 tbsp soy sauce (use tamarì or coconut amìnos for gluten-free)
• 3 tbsp hoìsìn sauce (use gluten-free such as Joyce Chen, ìf needed)
• 2 tbsp roasted red chìlì paste
• 3 tbsp vegetable broth
  

INSTRUCTIONS

• Spìralìze the zucchìnì, place ìn a colander, sprìnkle wìth salt and set asìde. Let ìt sìt for 10 mìnutes then place all the zoodles ìn a dìsh towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skìp thìs step!
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