Courgette noodles are so on trend right now. Right? This is a bit of a budget twist on a classic, and who doesn’t love the sound of that?

The trick to making it work is to cook it on as high of a heat as possible and as quickly as possible to avoid the courgettes going mushy.

Cooking time: 10 mins prep, 10 mins cooking, (20 mins total).

To wash up: 1 chopping board, 1 knife, 1 large pan.


  • 1 large glug of oil
  • 1 onion, thinly sliced
  • 2 courgettes, cut into thin strips (using a peeler)
  • 2 tbsp of Thai curry paste
  • 4 spring onions
  • Juice from 1 lime
  • 4 garlic cloves, crushed
  • 2 tbsp of soy sauce
  • 1 egg
  • 2 tbsp peanuts, roughly chopped
  • 2 fresh chillies, chopped
  • 1 handful of coriander leaves, torn


  1. Fry the onions and oil in a large deep pan for 2-3 mins.
  2. Add in the courgettes and curry paste, stir well until evenly coated and fry for 2-3 more minutes.
  3. Add in the spring onions, lime juice, garlic and soy sauce. Toss until evenly coated.
  4. Remove from the heat and stir in the egg.
  5. Sprinkle over peanuts, chillies and coriander.

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