Courgette Noodle Salad
This delicious warm noodle salad makes a perfect light lunch or side salad and it only takes 10 minutes to make. The tangy lime flavour is sure to impress. This simple dish is a fantastic accompaniment for leftover roast chicken and it also tastes great with fish too.
Yield
2 servingsPrep
5 minCook
5 minReady
10 minIngredients
1 courgette/zucchini, spiralized
1 carrot, spiralized
1 tsp. grated ginger
1 garlic clove
2 tsp. sesame seeds
2 tbsp. coconut aminos
1 tbsp. honey/maple syrup
Juice from 1/2 lime
75g/2.5oz mange tout (snow peas or snap peas)
1 tbsp. coconut oil
Ingredients
1 courgette/zucchini, spiralized
1 carrot, spiralized
1 tsp. grated ginger
1 garlic clove
2 tsp. sesame seeds
2 tbsp. coconut aminos
1 tbsp. honey/maple syrup
Juice from 1/2 lime
75g/2.5oz mange tout (snow peas or snap peas)
1 tbsp. coconut oil
Directions
Gently fry the sesame seeds over a medium heat for 4-5 minutes (until browned).
In a separate frying pan, fry the mange tout for 2 minutes then add in the grated ginger, crushed garlic, spiralized courgette and carrot. Leave for 1-2 minutes (until softened).
In a small bowl, mix together the honey, coconut aminos and lime juice then add it to the pan and mix well.
Plate up and serve with the toasted sesame seeds sprinkled on top.
