A gluten-free, grain-free, paleo, vegan and 100% delicious version of my favourite Asian dish!
As many of you know, I have embarked upon a long-term love-affair. With my spiralizer.
I use it so often, I can barely remember a time when I didn’t have one. Actually I can, and it was a time where whenever I ate a stir-fry made with rice noodles or served with basmati or even brown rice, I would always be left with a stomach ache. And how we love our stir-fries!!!
Omitting the noodles and rice always left me feeling like something was missing. Of course something was missing but even though I knew it was doing me good and keeping in with good food-combining, I never felt satisfied with just the veggies!
So I began to explore other options. My standard vegetable peeler could never quite create that lovely soft noodle texture that I longed for so much, so when my beloved spiralizer came into my life, it was a game-changer! My husband and I (yes there are three people in this love-affair…) have never looked back!
I have since also invested in a julienne peeler, which is the next best thing and also very useful for turning other (less rude-shaped) veggies into noodles or spaghetti…
So on to today’s recipe! This beauty (previously made using rice noodles) has always been a firm favourite in our household – even more so now we have replaced the rice noodles with courgette (zucchini) ‘zoodles’. It is so satisfying and I can now firmly say I no longer miss them or the basmati rice!
We often enjoy it when returning home from Boot camp (it’s usually pre-prepped and cooked by the time my husband is out of the shower and downstairs) as it’s such a quick, simple and delicious dish to be enjoyed any time of year.
I always find it particularly satisfying in the winter months; the curry, ginger and turmeric are some of my favourite spices to warm up with when it starts to get colder. My personal training clients are also starting to include more of these in their diets at this time of year and certainly reaping the benefits!
So enjoy, and if you are not vegetarian or vegan, you also have the option of adding in some diced organic chicken breast or king prawns. Experiment and let me know what you come up with 🙂
- 2 medium organic courgettes (zucchini) spiralized finely
- 1 organic white onion chopped
- 2 organic yellow carrots thinly sliced diagonally (if you can't find yellow carrots, use orange)
- 1 bag beansprouts
- 4 small organic spring onions finely chopped
- 2 handfuls fresh organic baby spinach
- 1 inch fresh ginger finely chopped
- 1/3 block of creamed coconut, grated
- Juice of 1 organic lime
- 2 teaspoons organic coconut oil
- 2 teaspoons medium curry powder
- 1 teaspoon ground turmeric
- 2 tablespoons tamari
- 2 tablespoons toasted sesame oil
- Sesame seeds for sprinkling
- After prepping all your ingredients, heat a wok on a medium setting.
- Add your coconut oil and make sure the bottom of the wok is fully coated.
- Add the white onion and carrots. Cook until soft.
- Add half the fresh ginger, the bag of beansprouts and spring onions. Cook until soft, then add the spinach.
- When spinach has started to wilt, turn the heat to low. Add the curry powder and turmeric and make sure all the veggies are thoroughly coated.
- Add the grated coconut and do the same.
- Add the lime juice and tamari and do the same.
- Using tongs, slowly add 1/2 the spiralized courgette noodles, taking care to keep them from sticking together. Add the second 1/2 and pour the sesame oil over the top, to prevent sticking.
- Add the other 1/2 of the ginger and combine everything together so the noodles are thoroughly coated.
- Transfer into bowls, topping with the sesame seeds.
- Use chopsticks if you've got the skills 🙂
- Optional: you can always add diced organic chicken breast or king prawns if you are not vegetarian/vegan