Description
Packing a wallop of fragrant chilli oil, this tasty zucchini noodle dish champions both noodles and chilli oil. Delicious! View the cook-along video here.
Ingredients
Units
- Two dried noodles nests (approx 100g)*
- 1.5 large zucchini made into zoodles (approx 320g) or an additional noodle nest
- 1 tsp grated ginger
- 2 garlic cloves
- 1–2 spring onions
- 1/2 tsp sugar
- 1 Tbsp dried chilli flakes
- 2 tsp soy
- 2 tsp mirin
- 1/3 cup neutral oil
- handful of roasted and salted peanuts for serving
*choose egg-free, vegan-friendly noodles to keep this dish vegan
Instructions
- In a bowl add the ginger, garlic, spring onion, sugar and chill flakes.
- Heat the oil until almost smoking. Pour the hot oil over the above ingredients. It will sizzle and spit. Stir through the soy and mirin. Taste the sauce and add more soy if needed.
- Cook noodles as per packet cooking instructions. Then drain and add to a bowl with the zucchini noodles and spring onion sizzle sauce. Toss everything until combined, then ladle into bowls.
- Finish the dish with chopped roasted peanuts
- Prep Time: 5
- Cook Time: 10
- Category: Mains
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1
- Calories: 589.64kcal
- Sugar: 8.24g
- Sodium: 68.4mg
- Fat: 40.76g
- Saturated Fat: 5.77g
- Unsaturated Fat: 32.77g
- Trans Fat: 0.03g
- Carbohydrates: 48.15g
- Fiber: 4.53g
- Protein: 10.96g
- Cholesterol: 42mg