Here's what we made, we call this Mongolian BBQ in my family.
3 mushrooms chopped
1 cup kale or spinach
1-2 carrots chopped
2 tbs coconut oil
2 tbs braggs aminos, gluten free soy sauce, or coconut aminos
1 tbs garlic
To make the noodles drag the lemon zester down the side of the zucchini. You will get to a point where you can't zest anymore. We just cut up the rest of the zucchini and tossed it in with the other vegetables. In a pan cook everything except the noodles and kale until the carrots and mushrooms are soft. Add in the kale and cook until wilted. Add in your noodles and cook 5-10 more minutes. That's it! Super easy peasy! You can easily add grilled chicken, ground beef or cubed steak to this. My middle sister is vegetarian so we skipped the meat. I do suggest adding cashews or slivered almonds as a protein source because we were hungry later that night with the only protein coming from the braggs aminos!
I'm excited to have a way to make noodles without buying a spiralizer!! I know E is going to love these noodles with marinara sauce as spaghetti.