Zoodle stirfry (& how to zoodle!)

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If you haven’t caught onto the craze yet – zoodles are a noodle made from zucchini.

Well, my stirfry doesn’t really show my zoodles to their full magnificance – this is what they look like with skins on:

If you peel then marinate the zoodles in a little himalayan or sea salt for 5-10 minutes and lightly saute, they’re a great substitute for wheat noodles in spaghetti bolognese.  The texture is soft and delicious and kidlets will LOVE them!

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..and here is the gadget that produced them – the Paderno world cuisine spiralizer.  It has a tri blade that cuts 2 sizes of spaghetti type noodles and a ribbon cut noodle :

You can purchase the Paderno on Trademe (or Amazon).  It’s about NZD$77.

Words can’t describe my childlike glee when I take a humble zucchini or carrot and within seconds, produce a long colourful voodle (vege noodle).  This is a great way to get kids involved in the kitchen.

Zoodle stirfry

I’m loving this sweet and salty tasty vege sidedish that can be whipped up quickly and cheaply.

 

1 small zucchini (zoodled or grated)

half a carrot (zoodled or grated)

handful of finely sliced cabbage

some finely sliced red capsicum

small amount of sliced up spring onion

handful of leafy greens

1 tsp green curry paste

1 tsp coconut nectar (or your choice of sweetener)

1 tsp tamari soy sauce

sprinkle of sesame seeds

grapeseed oil for saute

 

You can sprinkle some himalayan salt on your voodles and leave to marinate for 5 minutes – or not – up to you.  Then just bung it all in a pan and saute till its cooked to your liking.  Sprinkle over sesame seeds.  Eat as a sidedish or by itself with some avo and sauerkraut. You could use this recipe as a base and throw in meat, beans, tempeh or tofu to jazz it up.

Use any vege you have in the fridge for this dish.  And all ingredients are interchangeable except for green curry paste.  You can use normal normal soy instead of the tamari.

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