So I caved, it just sounded too good. No guilt noodles? I had to give it a go, and £15 on Amazon later I had my very own Zoodle chef, otherwise known as a very large pencil sharpener.
It was surprisingly easy to do, courgettes are pretty soft, so within a few minutes I had a massive pile of zoodles. I was impressed by just how much you get. I used 3 courgettes and got enough for 3 portions which was great. Even my partner, a staunch carb loving zoodle sceptic was suitably impressed both with the texture and the way they take on flavour.
Even when cooked right through they have a bit of a crunch which makes them perfect for adding texture to stir fries.
Here’s my simple and quick recipe.
Chinese black fungus mushrooms (if you want an extra crunch)
1 inch piece ginger
2 garlic cloves
1 small chilli
4 spring onions
Large handful of cashew nuts
2 tsp Chinese black bean chili sauce
3 tbsp Soy sauce
1. Grate the ginger, finely chop the chilli and spring onions and crush the garlic.
2. Chop the peppers into strips and the mushrooms into pieces.
3. Fry the ginger, spring onions and garlic in a little vegetable oil on a high heat in a wok.
4. Add the peppers, then the mushrooms.
5. Turn down the heat a little and sauté the vegetables.
6. Add a couple of tbsp of soy sauce and 2 tsp of black bean chilli paste (you can get this from all good Chinese supermarkets).
7. Whilst the veg are cooking, make your zoodles then add the lot to the wok and mix in with the vegetables and fry until the zoodles have softened. Add extra soy sauce and chilli paste to taste.
8. If you like it extra crunchy get hold of some black fungus mushrooms, dried from the Chinese supermarket, they are easily prepared in a bowl with some very hot water covering them. We like to buy the pre shredded kind which just need a quick few mins soak then are ready to add to the stir fry.
9. Thicken your sauce up a little with some corn flour (mix a tbsp in a cup first with warm water then add and mix in quickly).
10. Finish your stir fry with some toasted cashew nuts and some more sliced chilli and spring onions.