Ginger Egg Drop Courgette Noodles

SERVES 1

INGREDIENTS:

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

METHOD:

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

Courgette Coconut Noodles

SERVES 2

INGREDIENTS:

1 tbsp coconut oil

2-3 spring onions, finely chopped

1 tsp fresh ginger, grated

1 cup coconut milk

4 inch piece of lemongrass

1 tsp fish sauce/tamari

juice of a lime

2 tomatoes, diced and deseeded

3 courgettes, sliced very thinly

small handful basil leaves

small handful coriander leaves

crushed peanuts

METHOD:

1. Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
2. Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
3. Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.