This is another delicious and easy summer dish. I never get tired of eating gourgette noodles. The beauty of a spiraliser is that you can use any vegetable you like. For this recipe I have also used carrots.
Ingredients
For the noodles:
1 courgette spiralised
1 carrot spiralised
pinch of himalayan salt
For the prawns:
14 prawns
a generous amount of roasted sesame oil
1 garlic clove
small piece of ginger
chilli flakes
parsley
tamari sauce
Start by spiralising the courgette and carrot. You can eat them raw or cooked. I prefer mine cooked so to get rid of the water that the courgettes produce, I place them in a bowl and add a pinch of himalayan salt. I normally prepare mine the night before. Next marinate the prawns with the sesame oil, garlic, ginger, chilli, tamari and parsely in a bowl and leave in the fridge for a couple of hours. I normally marinate them the night before. When you are ready to cook start by placing the prawns and the marinated sauce in a pan and sautee until the prawns turn pink. Add the courgette and carrot noodles and cook for 3-4 minutes. Enjoy!