2 tablespoons vegetable oil
2 yellow onions, spiralized
4 small zucchini, spiralized, patted dry with paper towel
1 tablespoon low sodium soy sauce
2 tablespoons low sodium teriyaki sauce
1 tablespoon sesame seeds
Heat oil in a wok over medium heat.
Add onions and cook for 4 to 5 minutes, or until translucent and tender.
Stir in zucchini and continue to cook for 2 minutes.
Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
Remove from heat.