How to Cook Appetizing Pea and Courgetti noodles
How to Cook Appetizing Pea and Courgetti noodles Delicious, fresh and tasty.
Pea and Courgetti noodles. COURGETTE SPAGHETTI RECIPE (ZUCCHINI NOODLES) - this is such a light and fun meal to make to swap with your usual pasta. Simple, easy, cheap, healthy, vegan and vegetarian dinner recipe for Courgette noodles - or Zuccini noodles for North American Viewers! Easy and quick, quicker than pasta!
To make the impressive-looking courgette noodles, simply use a spiraliser to carve thin slices out of the courgette or a julienne peeler.
To prepare the courgette noodles, cut the courgettes into fine spaghetti strips using a spiral cutter or grater.
Mix together the courgette noodles, avocados, tomatoes and dill.
You can cook Pea and Courgetti noodles using 10 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Pea and Courgetti noodles
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You need 2 of Courgettes - spiralized.
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Prepare 1 of carrot - grated.
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You need 1 handful of white and red cabbage.
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It’s 1 cup of peas.
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You need 1 of thumb of ginger - grated or crushed.
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Prepare 2 cloves of garlic - chopped or crushed.
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Prepare 1 of chopped chilli - chopped.
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You need 1 of wedge or few squeezes of lemon or lime.
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Prepare A few of sprigs of mint leaves.
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It’s of Soy Sauce to your taste.
Mix the oil and vinegar through the vegetables and season to taste with ground black pepper and a pinch of chilli powder.
Reviews for: Photos of Sweet Pea and Noodle Salad.
The ingredients even call for frozen green peas.
Also, there's no problem with rinsing the pasta- it will help cool the noodles down faster so you can eat the salad right away if you want, and I've never had a problem with mayo.
Pea and Courgetti noodles step by step
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Heat a little oil in a pan. When hot add the courgette noodles and stir fry for 2 minutes. Add the chilli and garlic and stir fir a minute. Add the remaining vegetables..
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Add the chilli, chopped mint, soy sauce and a good squeeze of lemon or lime. Serve with a wedge of lemon or lime..
Add the grated courgettes and peas and stir to coat in the butter.
Add the stock and bring to the boil until peas are tender.
Add mint to the pan together with the crème fraîche.
Place on top with some fresh lemon juice, chilli, extra feta and radish sprouts.
If you don't eat cheese swap for chickpeas.