Paleo Teriyaki Stir-Fry Zoodles (Gluten Free) recipe

All Recipes Main Dish Recipes Stir-Fry

Ingredients

1 tablespoon olive oil
2 tablespoons coconut aminos teriyaki sauce, divided
1 large carrot, thinly sliced
½ large green bell pepper, thinly sliced
¼ large yellow onion, thinly sliced
1 head baby bok choy, chopped
1 large zucchini, cut into long strands
1 teaspoon garlic powder

Nutrition Info

165.1 calories
carbohydrate: 21.5 g
cholesterol: : -
fat: 7.7 g
fiber: 6.2 g
protein: 6.5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 461 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

2 servings

Recipe Note

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!

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