Saturday, 16 August 2014

Ginger Egg Drop Courgette Noodles



1/2 large courgette, sliced very thinly into noodles

2 tsp oil
1 tbsp ginger, minced
3 tbsp dried seaweed
1/2 cup spring onions, finely chopped
2 tsp sherry vinegar
1 tbsp soy sauce
2 cups vegetable stock
1/2 cup water
1 egg, beaten
black pepper, to taste


  1. Heat the oil over a medium heat then add the ginger and cook for a minute.
  2. Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.
  3. Add the seaweed followed by the egg, while stirring the broth.
  4. Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.

Recipe from Inspiralized

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