My 5-ingredient vegan parmesan zucchini noodles are stupidly simple to make, full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.
Once you’ve spiralised your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.
Notes
Nutritional data assumes the equivalent of around 1 teaspoon oil.
Nutritional data does not include optional chilli or salad items.