I’ve been experimenting at lunch time and I’ve now whipped this Thai Chili Shrimp Zoodles a handful of times over the past two weeks. And I’ll be the first to admit that some days after an intense morning at boot camp I might eat the whole wok full of veggies and shrimp.
1cupbroccoli and cauliflowerchopped to bite-size pieces
10asparagus spears1-inch pieces
1cupbaby kale leaves
1cupfrozen shrimp salad shrimp
2large yellow squash
⅓cupMarzetti® Thai Chili Veggie Drizzle
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.
I used yellow squash here, but you can use green zucchini. Some stores even have pre-spiralized veggies ready to grab and go.