Zucchini Mee Goreng
Ingredients:
2 cups zucchini noodles
2 Tbsp chilli sauce (I used Sriracha), or more to taste
1 tsp dark coconut aminos
1 tsp coconut sugar
1/4 tsp Himalayan pink rock salt
3 Tbsp oyster sauce (Ayam brand is MSG and preservative free)
3 Tbsp tomato sauce
2 Tbsp coconut oil
3 eggs
1 tsp minced garlic
1 cup mung bean sprouts, rinsed (these are a Paleo grey area so they are optional)
1/2 cup shredded cabbage
2 cups of leftover shredded cooked chicken
1/4 tsp white pepper
2 Tbsp spring onions, sliced
A handful of mini Roma tomatoes, sliced in half.
3/4 cup of water
2 Tbsp chilli sauce (I used Sriracha), or more to taste
1 tsp dark coconut aminos
1 tsp coconut sugar
1/4 tsp Himalayan pink rock salt
3 Tbsp oyster sauce (Ayam brand is MSG and preservative free)
3 Tbsp tomato sauce
2 Tbsp coconut oil
3 eggs
1 tsp minced garlic
1 cup mung bean sprouts, rinsed (these are a Paleo grey area so they are optional)
1/2 cup shredded cabbage
2 cups of leftover shredded cooked chicken
1/4 tsp white pepper
2 Tbsp spring onions, sliced
A handful of mini Roma tomatoes, sliced in half.
3/4 cup of water
Method:
Helpful tip....have everything ready and to hand before you start cooking.
In a small bowl or measuring cup, combine chilli sauce, coconut amino, coconut sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.
In a large wok, (preheated over high heat) add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic,bean sprouts, cabbage, chicken, and 3/4 cup water. Stir-fry continuously for 3 minutes. Add chili sauce mixture, and keep stirring until well combined. Add the. Zucchini noodles and white pepper, stir to heat the noodle 2 minutes max, and remove from heat. Garnish with the spring onions.
