- 2 courgettes
- 1 leek
- 2 garlic cloves
- 2 chillies
- 2 eggs
- A 227g tub of mixed bean sprouts
- A 100g pot of white crab meat
- A 50g sachet of Thai sweet chilli sauce
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- Spiraliser (optional)
- A couple of bowls
- Deep frying pan or wok
- 1.
Trim the courgettes and use a spiraliser to shave them into thin ribbons. No spiraliser? Use a vegetable peeler to peel off thin ribbons till you’re left with thin cores. Finely slice the cores. Tip into a bowl. Set aside.
- 2.
Trim and thinly slice the leek into thin rounds. Peel and grate or crush the garlic. Thinly slice the chillies, flicking out the seeds for less heat. Beat 2 eggs together in a bowl with some salt and pepper.
- 3.
Warm 1 tsp oil in a deep frying pan or wok. Pour in the eggs. Swirl them round the pan to coat the base. Gently fry for 3-4 mins till set, then use a spatula to roll the omelette in the pan. Slide it out onto a board. Let it cool for 1-2 mins, then finely slice. Set aside.
- 4.
Warm another 1 tsp oil in the pan. Add the leeks. Season and cook over a low heat for 5 mins, stirring now and then, till the leek is soft and glossy.
- 5.
Add the garlic and most of the chillies to the pan. Cook and stir for 1 min till the pan smells sweet and aromatic.
- 6.
Add the courgette noodles (zoodles) to the pan with three-quarters of the sprouts. Cook and stir for 5 mins till the zoodles start to soften. Add the sliced omelette back to the pan with the crab meat and sweet chilli sauce.
- 7.
Toss to coat everything in the sauce and mix it all together. Warm through for 3-4 mins. Pile up on plates. Top with mixed sprouts and the reserved chilli to serve.
- Tip
Egg heads
Turning the eggs into an omelette that you slice in is a neat way to make sure your eggs are cooked and evenly distributed through your zoodles. If you want to skip that step, beat the eggs and add in step 5 with the garlic and chilli. Stir and cook for 1 min to softly set, then chuck in your zoodles and carry on.