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: 2 • Prep: 10 mins • Cook: 10 mins • Easy 
Ingredients
  • 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 cashews or peanuts
  • 1-2 tablespoons of light olive oil
  • sea salt
  • soy sauce, or ketjap manis; and sweet chilli sauce to serve
Instructions
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.
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. If you continue to use this site we will assume that you accept our use of cookies. Read our Cookie Policy.