I'm a big fan of asian food and always enjoy cooking it. I find stir fries make the best weekday meals as they are quick to prepare and always packed with flavour. There are no hard rules to follow, it's simply the case of combining your favourite asian flavours with vegetables, meat or seafood.
I like to mix up my textures when making a stir fry - sometimes I'll use scrambles eggs, which are perfect when you need your dinner pronto, and other times I'll use quinoa or cauliflower rice, all work well. But I'm a big fan of noodles - I just love the way they wrap around and get coated with the other ingredient in the pan. These courgette noodles are no exception - they are the ultimate alternative to wheat noodles and in no way compromising on texture and flavour.
So far I've not been tempted by the increasingly popular spiralizer. I'm not sure why exactly, but I can't help feeling it's a kitchen gadget too many. I'm sure I'll be eating my words come December when one finds it way on to my Christmas list, but until then I'll stick with my trusty julienne peeler, it does the job, and takes up far less room in the cupboard. If you don't have a spiralizer or julienne peeler, then simply use a potato peeler and run this down the courgette to make ribbons, they work just as well as the noodles.
This recipe has spice from the chilli and ginger and sweetness from the vegetables. I've used prawns as I love them with the ginger and garlic, but these could be left out, or replaced with sliced chicken, or even beef.
Ingredients, serves 2:
2 large courgettes
1 red bell pepper
2 spring onions
2 garlic cloves
1 red chilli
1cm piece of ginger
150g pack of prawns
1 tsp coconut oil
1 tsp fish sauce
1 tsp tamari (wheat free soy sauce)
Handful of peanuts
1 tbsp sesame seeds
Coriander and lime wedges to serve
Start by deveining the prawns and set aside. I find chopping all the ingredients before I start makes cooking the meal much quicker, so slice the pepper and spring onions and peel the courgettes. Finely chop the garlic and chilli, and grate the ginger.
Heat the coconut oil in a wok or frying pan at a medium temperature. Add the pepper and once this has heated through add the chilli, garlic and ginger. Cook for a few minutes then add the spring onions and mix well.
Next add the fish sauce and tamari, stir and then throw in the prawns. Allow the prawns to cook for a couple of minutes, then add the courgettes, mix well and cook for a further minute until warm.
I serve this with come roughly chopped peanuts and sesame seeds, which can be toasted in a separate pan, or simply scattered on top as they are. Then some chopped coriander and a squeeze of lime juice. Enjoy.