Veggie zoodles

Julienning courgettes is a bit of a craze at the mo; and whilst we normally let crazes go RIGHT over our heads, this one actually tastes bloody lovely :-)

Like a noodle stir fry with more nutritious noodles. DO it!
  • Serves
  • Prep
    10 mins
  • Cook
    10 mins
  • Difficulty
  • 4 large courgettes, washed and julienned, using a julienne peeler (easy to get)
  • 1 red onion very thinly sliced
  • 1 clove of garlic, crushed
  • 1 red chilli, finely chopped
  • thumb size piece of ginger, finely chopped
  • handful of mange tout
  • 1 red pepper thinly sliced
  • 1 head of broccoli broken into small florets
  • 1 carrot, peeled and julienned
  • 2 large handfuls of washed spinach
  • 10 chestnut mushrooms thinly sliced
  • 90g of cashew nuts
  • 1-2 tablespoons of coconut oil – or use almond oil or light olive oil
  • sea salt
  • soy sauce, or ketjap manis; and sweet chilli sauce to serve – optional
Gently fry the onion, garlic, ginger and chilli then just add all the other ingredients and stir fry!

Serve with soy and sweet chilli sauce.
Nutrition info
Vitamins: A, B1, B2, B6, C, E, K, folate. Minerals: Calcium, copper, phosphorus, magnesium, iron, zinc, selenium, manganese
Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!
I hate it when I think I’m buying organic vegetables, but when I get home they’re just regular doughnuts.
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