SCD Asian Zucchini Noodles
4 T. sesame oil
1 garlic clove, mashed
2 slices minced fresh ginger or 1/2 tsp. ginger paste
1 dried chile pepper, crushed (optional)
2 eggs, beaten
1/4 c. chopped red or orange bell pepper
1/4 c. chopped green onion, divided. Reserve 2 T. for garnish.
1/2 c. chopped spinach
6 chicken tenders or 2 breasts cut into 1 inch pieces
2 zucchini prepared as noodles and dried at least 4 hours (click here for directions)
1 T. sesame seed
Heat 2 T. oil in a wok or heavy frying pan. Add eggs stirring until cooked, remove from pan and set aside. Clean out wok and add another 2 T. oil, when the oil is hot add garlic, ginger and chile pepper. Add chicken and stir fry until lightly browned. Add vegetables, including zucchini noodles and stir fry 3-4 minutes, until noodles are almost done. Return eggs to pan, stirring well to incorporate them. Sprinkle with salt, sesame seeds, and reserved green onion.