Ingredients800g long courgettes/zucchini (10-12)
1 Tbsp extra virgin olive oil 2 Tbsp butter 2 Tbsp lemon juice (optional) 1 tsp finely chopped garlic (optional) freshly ground salt & pepper |
MethodTrim the ends off the courgettes.
If preferred, peel the courgettes, but it is healthier & more appealing not to. Julienne the courgettes (stopping at the seeds) into long thin strands by either using a julienne peeler or a box grater (lie it down with the large holes facing up and push the courgettes over the blades using long strokes). Discard the seed part of the courgettes. In a wok or frying pan over a medium-high heat, melt the olive oil & butter. Gently stir-fry the noodles for 2-3 mins. Add the lemon juice and garlic (optional) and season with salt & pepper to taste. Serve. |
Tips
* It is NOT necessary to salt & drain the courgettes of excess water before cooking.
* Other cooking options are to blanche the courgettes in hot water for 2 mins or steam them in a bamboo steamer for about 10 mins.
* Other cooking options are to blanche the courgettes in hot water for 2 mins or steam them in a bamboo steamer for about 10 mins.
