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Paleo Teriyaki Stir-Fry Zoodles, Gluten-Free Recipe

Recipe by: Beth S.

"This is a paleo-friendly, gluten-free Asian-inspired zoodle recipe. Don't worry about going back for seconds with all those veggies! This is my new go-to!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook12 m
  • Ready In22 m
  • 1Heat olive oil and 1 tablespoon teriyaki sauce in a large skillet over medium heat. Add carrot, bell pepper, and onion; cook and stir until onions are translucent, about 5 minutes. Stir in bok choy, zucchini, and garlic powder. Drizzle on remaining teriyaki sauce. Cook, stirring occasionally, until zucchini is tender, about 7 minutes.
Footnotes
  • Cook's Note:
  • I use a spiralizer to cut the zucchini.
Ingredients
  • 2 servings
  • 165 cals
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos teriyaki sauce, divided
  • 1 large carrot, thinly sliced
  • 1/2 large green bell pepper, thinly sliced
  • 1/4 large yellow onion, thinly sliced
  • 1 head baby bok choy, chopped
  • 1 large zucchini, cut into long strands
  • 1 teaspoon garlic powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    165
    8%
  • Fat:
    7.7
    12%
  • Carbs:
    21.5
    7%
  • Protein:
    6.5
    13%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

5 Photos in the recipe
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