But unlike traditional ramen bowls that tend to be heavy, over-salted and leave you with a feeling of discomfort, the inspirazlied version was clean, light and fresh. I felt healthier just looking at it!
1/2large zucchinispiralized with blade c (Ali explains this all in her book)
1/2cupchopped scallionsgreen + white parts
Freshly ground black pepper
Heat oil in a large saucepan over medium heat. When oil is shimmering, add the ginger and cook for 1 minute, stirring frequently. Increase the heat to high and add the red pepper flakes, sherry vinegar, soy sauce, broth and water.
Bring the broth to a boil, then add the seaweed. Slowly pour in the egg while rapidly stirring. Add the zucchini noodles, scallions and pepper, and cook for about 2 minutes or until the noodles are cooked through but still crisp. Transfer to a bowl and serve.