So, the lovely people at the Caveman Kitchen sent me their Vegetable Spiraliser to have a play with and I created this wonderful meal!
It’s a sort of Middle Eastern and Asian fusion dish that I knocked together with all of my favourite ingredients I had left in my kitchen. It’s comforting, it’s flavoursome and it’s spicy!
Serves: 4 people
Preparation Time: 10 minutes
Cooking Time: 15 minutes
For the ‘noodles’:
4 large carrots
1 large aubergine
Juice of 2 limes
1 tbsp coconut oil (for frying)
For the tahini dressing:
Juice of 1 lime
6 garlic cloves (peeled)
3″ piece root ginger (peeled)
1/2 large bunch fresh coriander
5 tbsp tahini
2 tbsp raw honey
1/2 tsp Himalayan Pink Salt
For the sweet egg omelette:
9 free-range eggs
2 tbsp raw honey (melted)
3 tbsp coconut/liquid aminos
1 tsp coconut oil (for frying)
1 tbsp Nanami Togarashi
1 tbsp sesame oil
Handful of chopped fresh coriander
- Spiralise your carrots and courgettes and place into a large mixing bowl.
- Slice your aubergine into slices lengthways and then slice again into thin ‘ribbons’. Place into the mixing bowl with the rest of your vegetables.
- Pour over your lime juice and mix thoroughly. Set aside until later.
- Now prepare your dressing. Place all of the ingredients into a food processor and blend until smooth. Set aside until you cook your noodles!
- For the omelette whisk together all of the ingredients into a medium sized mixing bowl until thoroughly mixed.
- In a large frying pan melt your coconut oil over a low heat and pour in your egg mixture. Cook on a low heat for around 5 minutes. Once the top starts to look as though it is wanting to form transfer to a grill until fully set. Remove and set to one side.
- In a large wok melt your coconut oil over a medium heat. Transfer your veggie noodles and fry for 2 minutes.
- Pour over your tahini sauce and mix evenly. Reduce the heat to a low heat and cook for a further 3 minutes stirring every minute. Turn off the heat.
- Flip your omelette pan upside down over a chopping board. Fold the omelette into four or just simply roll the omelette up swiss roll style! Cut your omelette width ways into mouthsized chunks.
- Transfer your noodles into your serving dish, top with your sweet omelette and any of your desired toppings. Enjoy!!!
paleovirtus4th November 2014 at 6:06 am
It’s great having a spiralizer, isn’t it? You get to re-visit all the stuff you gave up when you stopped eating flour based pasta / noodles… 🙂
greensofthestoneage5th November 2014 at 2:59 pm
Most definitely 🙂 it’s such a fun and fast way of getting a high volume of veggies into you… And i love my veggies!