Zoodles & Noodles

Before i go any further, I should clarify that for the purposes of this recipe, I have re-named courgetti (which I usually associate with Pasta meals) to zoodles – associated with South East Asian noodle recipes. Both are spiralized courgettes, eaten raw and a good substitute for the carb-heavy noodle or spaghetti.

After a delightful afternoon tea at The Winter Garden at The Landmark in Marylebone I wanted a light and healthy dinner last night. The new butchers in Toots had some lovely Rump steak in and so an Oriental Beef and Zoodle salad was settled on for dins.
The recipe is quite bitty to cook im afraid. Each task is simple and once completed the ingredients are simply put to one side until ready to be mixed together for serving.

I am making my way through my nutrition diploma so trying to be mindful of the nutrional make-up of my meals. This salad is high in protein from the beef, wholewheat rice noodles and protein rich spinach. It also is low carb and low fat. Chilli and Ginger keep you feeling fuller for longer and brocolli is an excellent source of vitamin C.

Serves 2
1 thinly cut Rump Steak
1 Clove Garlic – grated
1 Courgette – spiralized for zoodles
1 handful Wholewheat Rice Noodles
3cm Ginger – grated
2tbsp Fish Sauce
2tbsp Rice Wine Vinegar
1tsp Sugar
2 handfuls spinach – shredded
6 Florets Broccolli
4 Spring Onions – finely sliced
1 Chilli – finely diced
1 handful Coriander
1 handful Cashews
2tbsp Sesame seeds

Marinade the steak in the garlic and ginger, rubbing into the meat and leave for 20 minutes.
Spoon the fish sauce, sugar and vinegar over the zoodles and leave to one side.
Cook the rice noodles (i usually place them in a large bowl, pour boiling water over them, and cover for 5 minutes until softened) and add them to the zoodles.
Shallow fry the broccoli in sesame oil until cooked through and slightly charred.
Dry fry the cashews and sesame seeds for a couple of minutes until fragrant and toasted.
Mix together the spring onions, spinach, chilli, coriander and broccolli into the zoodles and noodles.
Rub the steak in olive oil and place onto a searing hot pan for 2-3 minutes on each side (for medium rare steak). Take out of the pan and leave to rest for a few minutes before thinly slicing into strips.
Now we are finally ready to plate up. The zoodles, noodles and veg make up the base of the salad – make sure any excess dressing goes into the salad too. Place the steak slices on top and scatter with the cashews and sesame seeds.


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