- 2 courgettes
- 1 leek
- 2 garlic cloves
- 2 chillies
- 2 eggs
- A 227g tub of mixed bean sprouts
- A 100g pot of white crab meat
- A 50g sachet of Thai sweet chilli sauce
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- Spiraliser (optional)
- A couple of bowls
- Deep frying pan or wok
Trim the courgettes and use a spiraliser to shave them into thin ribbons. No spiraliser? Use a vegetable peeler to peel off thin ribbons till you’re left with thin cores. Finely slice the cores. Tip into a bowl. Set aside.
Trim and thinly slice the leek into thin rounds. Peel and grate or crush the garlic. Thinly slice the chillies, flicking out the seeds for less heat. Beat 2 eggs together in a bowl with some salt and pepper.
Warm 1 tsp oil in a deep frying pan or wok. Pour in the eggs. Swirl them round the pan to coat the base. Gently fry for 3-4 mins till set, then use a spatula to roll the omelette in the pan. Slide it out onto a board. Let it cool for 1-2 mins, then finely slice. Set aside.
Warm another 1 tsp oil in the pan. Add the leeks. Season and cook over a low heat for 5 mins, stirring now and then, till the leek is soft and glossy.
Add the garlic and most of the chillies to the pan. Cook and stir for 1 min till the pan smells sweet and aromatic.
Add the courgette noodles (zoodles) to the pan with three-quarters of the sprouts. Cook and stir for 5 mins till the zoodles start to soften. Add the sliced omelette back to the pan with the crab meat and sweet chilli sauce.
Toss to coat everything in the sauce and mix it all together. Warm through for 3-4 mins. Pile up on plates. Top with mixed sprouts and the reserved chilli to serve.
Turning the eggs into an omelette that you slice in is a neat way to make sure your eggs are cooked and evenly distributed through your zoodles. If you want to skip that step, beat the eggs and add in step 5 with the garlic and chilli. Stir and cook for 1 min to softly set, then chuck in your zoodles and carry on.