Asian

Zucchini Noodle Korean Bowl is for Dinner.

Zucchini Noodle Korean Bowl takes 30 minutes to prepare.

Zucchini Noodle Korean Bowl takes 30 minutes to cook.

Zucchini Noodle Korean Bowl makes 4 servings.

The ingredients for Zucchini Noodle Korean Bowl are:

2 large zucchini, spiralized
1 lb boneless, skinless chicken breasts
1 bell pepper
4 mushrooms
1 small white onion
3/4 cup broccoli slaw
3 cloves garlic
2 tbsp ginger root
4 tbsp soy sauce, separated
3 tbsp sesame oil, separated
2.5 tbsp apple cider vinegar

Here is how you make Zucchini Noodle Korean Bowl:

spirlize zucchini and sprinkle with salt on baking sheet lined with paper towels to drain liquidmarinate chicken in 1 clove garlic, 2 tbsp soy sauce and 1 tbsp sesame oil, 3 tsp gingercook chicken until brown and set aside, draining liquidcook onion and remaining ginger and remaining garlic until tender but not brownadd vinegar, red pepper and soy sauce (optional add honey, but i didnt) and a little water and bring to a boilonce boiling, bring down to simmer and add in pepper, mushrooms and broccoli slawcook until veggies are tender and add zucchini noodles, moving mixture around until they are softadd back in chicken and cook until everything is soft Serving Size: Makes 4 hefty servingsNumber of Servings: 4Recipe submitted by SparkPeople user ELLISSINGER.

The nutritional information for Zucchini Noodle Korean Bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 286.6

• Total Fat: 15.1 g
• Cholesterol: 94.2 mg
• Sodium: 1,009.6 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.4 g
• Protein: 25.8 g

Zucchini Noodle Korean Bowl is Asian cuisine.

The dietary needs meet for Zucchini Noodle Korean Bowl is Gluten Free