Asian-style zucchini noodles with prawns

Virginia, author of Sweet&Sour, comes today with a recipe you'll love for its flavor and how easy it is to make. It's a recipe for wok-prepared zoodles, in a pure Asian style. You'll see how these zucchini spaghetti will become a star dish this summer!

How many times have you wanted some tasty Chinese-style noodles, but held back because pasta, even rice pasta, adds more calories than your lifestyle allows? Since I have the Lurch spiralizer, I've enjoyed them, and I love it because:

1. It lets you make 3 thicknesses different types of cuts thanks to the Set of 3 blades, that you'll never lose because it's hidden in the base.
2. It has a suction-cup system that makes it stick firmly to the surface you place it on and that allows you to apply enough force without the risk of it moving. To release it, a gentle tug on the suction tab and voila, it's freed.
3. It almost completely disassembles and is easily washable. Just as it disassembles for storage so it takes up much less space, which is very important.

In short, it has allowed me to get a pretty thin thickness similar to the noodles we find on the market. Some zucchini noodles, that because of their success among the foodie community have their own name "zoodles", which comes precisely from changing the "n" in noodles to the "z" in Zucchini. I paired them with an Asian sauce that, if you like Chinese food, I definitely encourage you to try.

Also, preparing this dish in the wok (which I strongly recommend) will allow us to better preserve the flavors and colors of the ingredients, because the cooking time is much shorter and above all to 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 zucchinis
• 1/2 red onion
• 1/2 red bell pepper cut into strips
• 1/2 cup edamame or if you can't find it, fresh peas
• 2 tablespoons 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 garlic cut very thin
• 500gr fresh prawns
• 1 handful peanuts
• 1 lime in wedges
• Fresh chopped cilantro
• 1 chili sliced into rounds

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

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

Preparation

1. Wash the zucchinis well and remove the stem and the bottom end so both ends are straight. Place the zucchini firmly in the spiralizer and make thin noodles with the finest blade. Set aside.
2. Cut the red pepper and red onion into slices of similar size. Set aside.
3. Mix the hoisin sauce, soy sauce, cornstarch and vegetable broth well. Set aside
4. Put the wok on the heat with one tablespoon of EVOO and spread it in circular motions over the entire surface. Let it smoke and then add the peeled, headless prawns. Stir-fry 1-2 minutes, constantly moving the prawns around the wok, until they are pink, but be careful not to overcook them or they dry out. Remove to a plate and set aside.
5. Add one tablespoon of EVOO to the wok, distribute it and when it smokes again, add the pepper and onion strips and the edamame (or peas as a substitute). Let cook 2 minutes, constantly moving the ingredients.
6. Add the sauce and mix well so that all the ingredients absorb it.
7. Finally add the zoodles and toss everything for 1/2 to 1 minute, no more.
8. Remove from heat and add the sautéed prawns or shrimp that were set aside.
9. Serve with a handful of chopped peanuts, sprinkled fresh chopped cilantro, 1 lime in wedges in case someone wants to freshen the dish with its juice and a bit of sliced chili for more accustomed palates.

In 10 minutes you 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.