Since we own a spiraliser, and are trying to eat healthier 80% of the time, I decided it was time that I start utilising it more often.
After being less than impressed with courgetti in the past, this is my favourite recipe so far. I’ve decided that I shall prepare this noodle substitute more in Asian inspired dishes than in Italian ones.
Also, please settle an internal debate for me: would you prefer that I call them “courgetti” or “zoodles”?
- 2 zucchinis, spiralised
- 1 red onion, spiralised
- 1 red pepper, spiralised
- 1 tablespoon of rapeseed oil
- 1 1/2 cups of bean sprouts
- 1 egg
- (For sauce)
- 5 tablespoons of peanut butter
- 3 tablespoons of water
- 3 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of white wine vinegar
- 2 cloves of minced garlic
- 1 teaspoon of chili paste
- (To top)
- 2 spring onions, chopped
- 2 tablespoons of peanuts
- cilantro to garnish
- Spiralise all your vegetables. Throw all your sauce ingredients into your food processor and pulse until throughly combined. If your sauce is a bit thick try adding just a splash more water. A lot of water comes out of the veg when you cook it, so don't worry too much about it being thick.
- Heat the rapeseed oil in a large pan or wok. When it's hot, add your bean sprouts, red pepper and red onion and stir fry for two minutes. Then add in your zucchini and stir fry for another two minutes. With you spatula make an empty space in your pan and crack your egg into it. Scramble that egg and then toss it in amongst all the veg.
- After the egg has cooked, remove your pan from the heat. Pour on your sauce and toss to evenly coat everything. Then top with sprinkles of spring onions, peanuts and cilantro.
- After you spiralise your zucchini, wrap it in paper towel and squeeze it tightly to soak up an excess water.
What’s your experience with the veggies replacing carbs craze?