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Caitlin Kilgore

Updated: 02/06/2023

Asian Veggie Noodle Bowl

Adapted from Unbound Wellness
Serves 2


For the veggie bowl:

  • 2 medium zucchini, spiralized
  • 3/4 cup carrots, grated
  • 1/2 cup red cabbage, chopped
  • 1 medium cucumber, sliced into half moons
  • 2 sprigs green onion, chopped
  • 1 tbsp olive oil

For the sauce:

  • 2 tbsp coconut aminos
  • 1 tsp ginger powder
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1 tsp garlic powder


  1. Place a pan on the stove over medium-low heat. Melt the olive oil in the pan.
  2. Add the zucchini to the pan and cook for 2-3 minutes. You want the noodles to be lightly sautéed to aid digestion, but still crunchy. Remove from heat and set aside to cool.
  3. Once cooled, add the zucchini to a bowl and combine with the other veggie ingredients.
  4. In a small mixing bowl, combine the sauce ingredients with a whisk. Pour the sauce over the noodle bowl and serve immediately.

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