The idea was born the moment the Spiralizer was delivered to my doorstep. Initially I wasn’t really sure about this funny plastic machine, but I soon enjoyed the benefits of substituting classic carb noodles for pasta made entirely from fresh vegetables using the Spiralizer. After perfecting the technique of homemade courgette pasta, I combined my japanese friend Mariko love of Miso, with my partner’s love of quorn. Voila! It is a super solution for a late spring/early summer menu and you can play with the ingredients to make this meal more bespoke (e.g. chicken instead of quorn and shrimp replaced with radish). Although it sounds exotic, this one of the easiest meals to prepare. Go on, start winding this courgette!

1 courgette
2 garlic cloves
2 tbsp of good soy sauce
2 tbsp of miso paste  (red is the best)
1 small shallot onion, diced
about 350-400 ml of boiling water (depending on how intense flavour you’d like to achieve)
a 300g bag of “chicken” quorn (frozen is absolutely fine)
a few tiger prawns for a garnish

Shred the courgette on the noodles blade of the spiralizer. Heat a glug of olive oil in a non-stick pan and sauté onion, garlic, and quorn pieces until softened. In the meantime mix the miso paste with soya sauce in boiling water and pour into pan. Stir gently and add courgette noodles.
Cook for about 5 mins. Ready, simple and yummy!