Ever wondered how to make a complete stirfry without having to boil and strain noodles to go with it? Here is a vegetarian option that is a plate full of green!

Ingredients

(serves 1)

1/2 small onion

2 cups mixed greens (broccoli, broccolini, snap peas, snow peas, spinach, kale), cut into similar sized pieces (approx 3cm)

1 large zucchini

1 cup tofu (firm) or tempeh or jackfruit

1/2 cup cashews (optional)

2 tablespoons tamari

1 tablespoon sesame oil

1 teaspoon coco aminos

1/2 teaspoon sweet chilli sauce

1 teaspoon of vinegar or lime juice

1/2 teaspoon of grated or finely minced ginger

1 small clove garlic, minced

Directions

1. Cut the zucchini in half crossways. Working with one piece at a time, use a spiralizer to cut the zucchini into noodles.

   Note: If you don’t have a spiralizer, use a vegetable peeler to peel the zucchini into thin ribbons, then use a sharp knife to cut the ribbons into long thin strips.

2. Heat wok or large frypan to a med-high heat.

3. Heat 1/2 teaspoon sesame oil and sautee zucchini (around 2 minutes), then place in serving bowl.

4. Heat 1 teaspoon sesame oil in wok and stirfry onion, garlic, ginger

5. Add tofu and nuts and stir fry until lightly browned.

6. Add coco aminos, tamari and green vegetables

7. Stirfry until lightly cooked

8. Add vinegar or lime juice, chilli sauce, remainder of sesame oil.

9. Mix zucchini noodles through and serve.