In a large wok, preheat it on high heat and add both oils to the wok. Then add in the broccoli, cauliflower, shredded carrots, and asparagus spears. Cook for 3 minutes. Then add in the kale leaves and frozen shrimp. Mix well then add in the yellow squash noodles. Mix well and cook for an additional 3 minutes, mixing periodically.
Pour in the Thai Chili Veggie Drizzle, mix well and sprinkle the fresh cilantro leaves on top. Divide among two bowls and enjoy.
Calories: 255kcal | Carbohydrates: 23g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 567mg | Potassium: 1201mg | Fiber: 7g | Sugar: 8g | Vitamin A: 11540IU | Vitamin C: 126mg | Calcium: 231mg | Iron: 5mg