Virginia, author of Sweet&Sour , comes today with a recipe that you will love for its flavor 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 wanted some delicious Chinese-style noodles, but have deprived yourself because pasta, even if it's rice, provides more calories than your way of life allows you to consume? I, since I have the Lurch spiralizer , I enjoy them, and I love it because:

  1. It allows you to make 3 different thicknesses of cut 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 adhere firmly to the surface where you support it and that allows you to apply enough force without the risk of it moving. To release it, a slight tug on the tab of the suction cup and voila, released.
  3. It is almost completely disassembled and is easily washable . In the same way that it is disassembled to store it and that it occupies much less space, this is a very important issue.

Total, which has allowed me to obtain a fairly thin thickness and similar to that of the noodles that we find in the market. Some zucchini noodles, which due to the success they have had among the foodie community, have their own name "zoodles", which comes precisely from changing the "n" of the noodles to the "z" of Zucchini, zucchini in English. I have accompanied them with an Asian sauce, which if you like Chinese food I encourage you to try without a doubt.

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

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

Ingredients (For 3 servings)

  • 3 medium-sized green zucchini
  • 1/2 purple onion
  • 1/2 red pepper in strips
  • 1/2 cup of 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 of cornstarch
  • 1 garlic clove, finely chopped
  • 500g of fresh prawns
  • 1 handful of peanuts
  • 1 lime wedged
  • chopped fresh coriander
  • 1 chilli cut into slices

* Hoisin sauce is purchased in the Asian establishments that are so abundant, or in the international areas of the Supermarkets. If not, 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 of sesame oil
  • 1 teaspoon Chinese or Tabasco hot sauce


  1. Wash the zucchini well and remove the part of the stem and the final culin, so that we have the two straight beginnings. We place the zucchini tightly in the spiralizer and make thin noodles with the thinnest blade. We booked.
  2. Cut the red pepper and purple onion into slices of a similar size. We booked.
  3. Mix well the hoisin sauce, soy sauce, cornstarch and vegetable broth. we booked
  4. We put the wok on fire with a tablespoon of EVOO and distribute with rotating movements over the entire surface. Let it smoke and then add the peeled and headless prawns. Sauté for 1-2 minutes, constantly moving the prawns through the wok, until they are pink, but be careful not to let them dry out. Remove to a plate and reserve.
  5. Add a tablespoon of EVOO to the wok, distribute and when it smokes again, add the strips of peppers and onion and the edamame (or the peas, failing that). Let cook for 2 minutes, constantly moving the ingredients.
  6. Add the sauce and mix well so that all the ingredients are soaked.
  7. Finally we add the zoodles and sauté everything between 1/2 minute and 1 minute, no more.
  8. Remove from the heat and add the sautéed and reserved prawns or prawns.
  9. We serve with a handful of chopped peanuts, sprinkled fresh chopped coriander, 1 wedged lime if someone wants to refresh the dish with its juice and a bit of sliced ​​chili pepper for more accustomed palates.

In 10 minutes you have this appetizing dish of "zoodles" ready, with the authentic flavor of an Asian recipe.

To enjoy.

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


Claudia said:

Hola Aurora, muchas gracias por tu bonito comentario!! Me alegro mucho que te gusten y que puedas adaptadorlas fácilmente! (pero tomo nota también, sin duda estará genial hacer más recetas vegetarianas) :)

Aurora Gra said:

Buenos días,
Me encantan vuestras recetas, y aunque soy vegetariana siempre encuentro platos y sugerencias en vuestro blog, que me encantan. A veces cambio algún ingrediente por otro que se ajuste más a mi alimentación, pero me gusta mucho seguir vuestras propuestas.
Muchísimas gracias.
Aurora Grau

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