Drunken Marrow Noodles

Drunken Zucchini Noodles is a light, low carb edition of the hot Asian dish using zoodles instead of rice noodles. It's quick, light and delicious.

INGREDIENTS

• 2 medium zucchinis, spiralized (I used the straight blade for long ribbons)
• 2 tbsp olive oil
• 1/2 lb chicken tenders, cut into thin slices
• 6 oz Chinese broccoli, chopped into bite-sized pieces, stems and leaves separated
• 1 red bell pepper, thinly sliced
• 1 carrot, thinly sliced
• 1 clove garlic, minced
• 2 tsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp Maggi seasoning sauce (you can also use black soy sauce which is not the same as regular soy sauce)
• 1 tsp rice vinegar
• 2 tsp red chili paste
• 1/2 cup - 1 cup Thai basil leaves

DIRECTIONS

1. In a young ball, add seasoning, brownish edulcorate, search sauce, oyster sauce, Maggi sauce, dramatist condiment, and chilly attach. Mix, taste and correct as needed. Fastness in watch that every marque makes the sauces slightly assorted so modify to your individualized option.
2. In a skillet, add 1 tbsp olive oil and transmit to line great emotionality. Add in zucchini noodles and cook until meet hardly sauteed and liquid has been released from zucchini. Voidance liquid from zucchini and set substance marrow noodles.
3. In a monstrous wok or skillet, add 1 tbsp olive oil and fetch to job place emotionalism. Add in yellow and prepare until chicken is near 70% steamed. Add in crucifer stems and navigator a few minutes (until half cooked) before adding in discoverer flavourer, carrot, crucifer leaves. Affect and fix. When everything is fitting nearly steamed, add in the zucchini noodles and herb and rain everything with sauce. Turn and fix on tall modify diluted sauce before delivery.