Asian courgette noodles

This makes a fantastic lunch or dinner, ready in minutes. And I have to say I am just so in love with the VitaMix for whizzing up dressings in seconds. You’ll end up with a fair bit of leftover dressing, ready to put in the fridge for your next salad – brilliant!

I’d seen a lot of recipes for raw pad thai and this is where the inspiration for this came from. Ideally you’ll spiralise the courgettes, but if you don’t have a spiraliser you can just as easily grate or peel the courgettes into strips. Whatever it takes to soak up a bit of the gorgeous peanutty, gingery dressing. The agave really makes it – as you might have noticed I’m a big fan for a bit of sweetness in a dressing. And the children much prefer it too.

You can keep the leftovers in the fridge but I prefer to eat this salad fresh and maybe only once a week or fortnight. It’s actually quite rich and I never seem to want to eat it twice in a row. This would be brilliant with black pepper as well, and even some black sesame seeds.

Of course in my quest to make all our meals accepted by the children, who like their food very simple and straightforward, there are no extra bits. I was lucky to get the coriander garnish onto this!

Recipe: Asian courgette noodles

Ingredients

  • 2 large courgettes
  • 1 spring onion, sliced
  • 1/2 red pepper, finely sliced
  • 1 tbsp chopped coriander

For the dressing

  • 1 tsp sesame oil
  • 1 tbsp lemon juice
  • 1 tbsp soya sauce
  • 1 tbsp agave syrup
  • 1/3 cup raw peanuts
  • 1/2 cm cube ginger
  • 1/4 cup water

Instructions

  1. Spiralise the courgette and place in a bowl.
  2. Add spring onion, red pepper and coriander to the salad bowl.
  3. In a blender mix the dressing ingredients on high until smooth.
  4. Toss 4 tbsp of the dressing over the salad and gently combine.
  5. Refrigerate the rest of the dressing for up to a week in the fridge.
  6. Serve.

Preparation time: 12 minute(s)

Number of servings: 2

Asian courgette noodles