Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Korean Stir-Fried Zucchini Noodles
Total time: 35 minutes
8.6 grams of fibre per serving
Spiraliser / Julienne peeler, Pot, Large pan, Measuring cups, Measuring spoons
Soak the dried Shitake mushrooms in hot water for 1 hour or until softened. Slice them.
Steam or boil frozen spinach leaves. Strain away any water from the spinach and add 1 tbsp of sesame oil to the leaves and toss well.
Wash the zucchinis and slice off the ends. Place one on a spiraliser to create zucchini noodles. You may use a julienne peeler if a spiraliser is not available. Set aside.
Heat canola/vegetable oil in a large pan on medium heat. Add garlic, onions, carrots, red cabbage, and zucchini noodles and stir fry until they are softened.
Add mushrooms. Continue to stir fry.
Add Shoyu sauce and cane sugar syrup. Add salt to taste. Mix in the spinach
Sprinkle scallions and serve.