Fried Udon Zoodles
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My partner and I absolutely love Japanese food. His hobby is making sushi. Unfortunately, with Celiac disease, a lot of Japanese food is off limites. Even if the dish is gluten-free, oftentimes the restaurants will make or serve it with the soy sauce that contains gluten, and if you have to avoid soy too? Welp, good luck! So, never have had dishes like udon soup or fried noodles, I’ve done my best to recreate some of them at home with AIP-friendly ingredients. This one wound up being quite tasty! With healthy zucchini and an optional runny egg, these Fried Udon Zoodles still manage to feel like an indulgence you might pick up for takeout on your lunch break or from a street vendor near the office.
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Fried Udon Zoodles
Equipment
Ingredients
- 3 tablespoons beef broth
- 3 tablespoons coconut aminos omit for IC
- 1 teaspoon honey
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoons extra virgin olive oil divided
- 4 medium egg omit for AIP or egg-free
- 1/2 pound ground beef
- 1 medium carrot shredded
- 4 cups cabbage sliced
- 1 pound zucchini spiralized
- 4 whole green onion sliced
- 1 sheet nori cut into strips
Instructions
- Combine the broth, aminos, honey, and ginger to make the sauce, then set aside.
- Heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon of oil. If using eggs, cook them sunny side-up until the whites are cooked through and the yolk is still a little runny. Set aside.
- Use the remaining 1 tablespoon of oil to cook the beef until browned, then add the carrot and cabbage and stir-fry 1 minute.
- Add the zucchini, green onion, and sauce and stir until heated through.
- Serve garnished with eggs and nori.