This is a great way of having noodles without actually having wheat (or rice) noodles.
Butter (or coconut oil) for the pan
half an onion
2 garlic cloves, minced
1 tbsp minced (or finely diced) ginger
1 tbsp cider vinegar
3 tbsp almond butter
1 tsp chilli garlic sauce (we used peri peri marinade)
1 tsp fish sauce (nam pla)
2 tbsp lime juice
salt and pepper to season
Prepare the to-be zoodles by very thinly slicing the courgettes lengthways (I’d recommend a mandoline if you have one) and then cut them further into thin strips to get your zucchini noodles.
Heat your pan over a medium heat and melt tbsp of butter. Add the prawn and saute until cooked (i.e. pink), then remove and set aside.
Then: add more butter if needed, and saute the onion, garlic, ginger until soft. Add the vinegar, almond butter, chili garlic sauce, fish sauce, lime juice, and salt. Stir to combine.
Finally, put the zoodles in the pan and stir around to evenly mix in the sauce. You may need to add some water at this stage if it’s not quite the right consistency. The zoodles should be hot and very lightly cooked through.
Incorporate the prawns and you’re good to go!