I’m not going to lie, I love grains. I love bread, pasta and rice and I doubt I’ll be anywhere near gluten free for the foreseeable future, although gluten free pasta and bread is actually pretty good. However, I also overdid the eating and overeating and yet more eating at Christmas, so in an attempt to lose 50000 stone and also fight off the winter cold that’s been trying to take me down for a few weeks now, I’ve made an all vegetable stir fry. I’ve always been a little dubious about zoodles; although courgettes are good, surely they can’t pass for noodles. However, when fully cooked and drizzled with soya sauce they are actually pretty good and take on a noodle like appearance and texture.
What you need: 3/4 or one whole courgette/zucchini, chopped mushrooms, two chopped peppers, two chopped chillies, half a packet of bean sprouts, half a packet of trimmed mangetout, one chopped onion, one spoonful of garlic paste, a few chopped broccoli florets, olive oil, a spiralizer, a wok or large frying pan.
Spices: A few dollops of Chinese five spice, a sprinkle of crushed chillies, pepper, soy sauce, vegetarian stir fry sauce, pre-made packet of black bean sauce (optional)
1: Spiralize the courgette/zucchini so it takes on the shape of regular noodles, then set aside
2: Heat oil in wok/frying pan and chop the onion; spoon in some garlic paste, add the onion and fry for a minute, then add the chinese five spice and fry for a few more minutes. Turn to a low heat and continue to cook whilst chopping the other vegetables
3: When the vegetables are chopped, turn up the heat on the onions and add the peppers, chillies, mushrooms, broccoli and mangetouts and bean sprouts, fry for a minute or two then add the stir fry sauce, soy sauce and (if using) the black bean stir in, then add the zoodles and fry for a few more minutes.
4: Enjoy, you healthy fiend.