Asian-style zucchini noodles with prawns

Virginia, author of Sweet&Sour , brings you a recipe that you will love for its flavour and how easy it is to make. It is a recipe for zoodles prepared in a wok , in the purest Asian style. You will see how these zucchini spaghetti will be a star dish this summer!

How many times have you been craving some delicious Chinese-style noodles, but have given up on them because pasta, even rice pasta, provides more calories than your lifestyle allows you to consume? Since I got the Lurch spiralizer , I enjoy them, and I love them because:

1. It allows you to make 3 different cutting thicknesses thanks to the set of 3 blades, which you will never lose because it is hidden in the base .
2. It has a suction cup system that makes it stick firmly to the surface you place it on, allowing you to apply enough force without risking it moving. To release it, just lightly pull the suction cup tab and voila, it's free.
3. It can be almost completely disassembled and is easily washable . It can also be disassembled for storage, which takes up much less space, which is a very important issue.

In short, I have been able to obtain a thickness that is quite fine and similar to that of the noodles that we find in the market. Zucchini noodles, which due to their success among the foodie community, have their own name "zoodles", which comes precisely from changing the "n" of noodles for the "z" of Zucchini. I have accompanied them with an Asian sauce, which if you like Chinese food I encourage you to try without a doubt.

Furthermore, preparing this dish in a wok (which I highly recommend) will allow us to better preserve the flavours and colours of the food, because the cooking time is much shorter and, above all, we will use much less oil than if we prepared it in a conventional frying pan.

Lurch vegetable spiralizer , Fleur de Ligne porcelain salad bowl by Tokyo Studio and Seigaiha porcelain bowls by Tokyo Studio .

Ingredients (For 3 servings)

• 3 medium-sized green zucchini
• 1/2 red onion
• 1/2 red pepper in strips
• 1/2 cup edamame or if you can't find it, fresh peas
• 2 tablespoons of Extra Virgin Olive Oil
• 1/2 cup vegetable broth
• 1/4 cup Hoisin sauce*
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 clove of garlic, finely chopped
• 500gr of fresh prawns
• 1 handful of peanuts
• 1 lime wedges
• Chopped fresh cilantro
• 1 chilli, sliced

* Hoisin sauce is available in Asian stores, which are abundant, or in the international sections of supermarkets. Otherwise, you can prepare it at home by mixing:

• 4 tablespoons low-salt soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon brown sugar or honey
• 2 teaspoons of rice vinegar
• 1 garlic finely chopped
• 2 teaspoons sesame oil
• 1 teaspoon Chinese hot sauce or Tabasco

Preparation

1. We wash the courgettes well and remove the stem and the end, so that we have both straight ends. We place the courgettes tightly in the spiralizer and make thin noodles with the thinnest blade. We set aside.
2. Cut the red pepper and the red onion into slices of similar size. Set aside.
3. We mix well the hoisin sauce, soy sauce, cornstarch and vegetable broth. We reserve
4. Place a spoonful of EVOO in the wok and spread it over the entire surface using a circular motion. Let it smoke and then add the peeled and headless prawns. Sauté for 1-2 minutes, constantly moving the prawns around the wok, until they are pink, but be careful not to overcook them or they will dry out. Remove to a plate and set aside.
5. Add a tablespoon of EVOO to the wok, distribute it and when it starts smoking again, add the strips of peppers and onion and the edamame (or peas if you don't have them). Let it cook for 2 minutes, stirring the ingredients constantly.
6. Add the sauce and mix well so that all the ingredients are soaked.
7. Finally, add the zoodles and sauté everything for 1/2 minute to 1 minute, no more.
8. Remove from heat and add the sautéed and reserved prawns or shrimp.
9. We serve with a handful of chopped peanuts, a sprinkle of chopped fresh coriander, 1 lime wedge in case someone wants to refresh the dish with its juice and a little sliced ​​chilli for more experienced palates.

In 10 minutes you can have this appetizing plate of “zoodles” ready, with the authentic flavor of an Asian recipe.

Enjoy.

Ken Hom carbon steel wok and Seigaiha porcelain bowl by Tokyo Studio.