Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Korean Stir-Fried Zucchini Noodles

Total time: 35 minutes

Serves 4

8.6 grams of fibre per serving

INGREDIENTS

UTENSILS

Spiraliser / Julienne peeler, Pot, Large pan, Measuring cups, Measuring spoons

INSTRUCTIONS

1.

Soak the dried Shitake mushrooms in hot water for 1 hour or until softened. Slice them.

2.

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.

3.

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.

4.

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.