- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
Add the garlic and most of the chillies to the pan. Cook and stir for 1 min till the pan smells sweet and aromatic.
- 6.
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.
- 7.
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.