Guess what courgettes/zuchini are great at?
That’s right! They are a healthy alternative to noodles for all the same reasons as pasta. And if you think that rice noodles are healthier than pasta, rice is ground finely to make into noodles, and it is this easily-absorbed refinement of grains that makes them so darn spikey on your blood sugar.
So use your noodle and try these voodles instead!
Mushrooms have many healthful properties and are highly regarded in eastern cultures for their tonic effect on the body. They contain antioxidants vital for fighting free radicals in the body, they contain B Vitamins that we use to turn food into fuel and they are the only vegetable to contain immune-boosting Vitamin D.
- 1 large courgette
- 2 big handfuls of preferably shitake mushrooms
or any dark-skinned mushrooms
- 1 inch fresh ginger, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- Tamari/soy sauce/coconut aminos
Tamari is the gluten free version of soy sauce
- Avocado oil, coconut oil or olive oil
- Toasted sesame oil
Make the Magic
- First, prepare your courgette in the same way as for the pasta recipe above. You can slice them more finely if you like to resemble finer noodles. If using a spiraliser, use the finest cutting attachment.
- Slice your mushrooms
- Heat a good glug of the avocado/coconut/olive oil in a large frying pan on a moderate heat and add the mushrooms, ginger and garlic.
- Fry the mushrooms until nicely softened.
- Now add your pile of voodles to the pan and stir well. Cook them just until they soften slightly. A minute should do it.
- Now splash some tamari/soy sauce/coconut aminos and a glug of toasted sesame oil into the pan and mix to finish off.
- Transfer to a serving bowl and eat!
Tip: You can get all kinds of creative with this dish by adding julienned strips of carrot and mooli radish to create a multi-coloured voodle feast.
Throw in some chopped cashew nuts to the pan with the mushrooms to add extra crunch.