65g of zucchini

 50g of mushrooms

 30g baked edamame beans

 30ml coconut milk

 1 dehydrated chilli pepper

 1 teaspoon Iswari Black Pepper Turmeric Add to CartAdd

 10g of onion

 1 small clove of garlic

 20g of carrot

 Oregano

 Salt

1.  In the wok, put 1 drizzle of oil, heat and add the onion and chopped garlic. Then add the diced carrot and laminated mushrooms. Sauté over medium heat, and season with salt, paprika, and oregano. Add the cooked edamame beans, turmeric, black pepper and coconut milk, cover and cook for another 5 minutes over medium heat.
2.  Turn the zucchini in a spiral until it has the texture of spaghetti.
3.  Meanwhile, add the cooked zucchini to the stir-fried vegetables and mix well. Remove from heat and serve.