Ingredients
- 3 spiralized zucchinis (courgettes)
- 1 finely diced onion
- 1/2 finely diced red bell pepper
- 1 spiralized carrot
- 1 teaspoon vegetable oil
- Large handful spinach
- 20 cashew halves (optional)
- 1 cup (100g) cooked shrimp or chicken breast (optional)
- 4 fried eggs, to serve
- Cilantro, for garnish
- Good splash of your favorite stir-fry sauce
Method
- Use the spiralizer to cut the vegetables into noodles, peeling them if you prefer.
- Heat the oil in a wok over a medium heat, then add the onion and carrots.
- Cook them, stirring often, until translucent, then add the bell pepper and zucchini noodles.
- Cook for 3 minutes then add the shrimp or chicken (if using) as well as the spinach and a good splash of stir-fry sauce.
- Cook until the spinach wilts then serve topped with cashews and/or fried eggs if liked, and garnish with cilantro for a splash of color.
Notes
- Peeling the zucchini is optional.
- You can use any sauce on this or else combine equal parts teriyaki sauce and soy sauce, adding in a pinch of garlic powder and cornstarch until the mixture is thick and tasty.
- Replace the fried eggs with poached eggs if you want.
- Leave out the shrimp or chicken to make it vegetarian, or add in some marinated tofu cubes instead.