What’s a coodle I hear you ask? Well, we’ve had zoodles or courgetti, so what to call a carrot noodle? A coodle, of course! I thought it was obvious anyway.
This recipe makes the most of gorgeous carrot spirals without scrimping on those all important carbohydrates that make this a beautifully balanced meal. I chose soba noodles to compliment my coodles, but I can imagine buckwheat soba or udon noodles would also be delicious.
The key to the dish is not to let the noodles get too soggy, so be sure to drain and rinse them under cold water straight away while you assemble the rest of the bowl.
I’ve kept this Noodles and Coodles with Spicy Almond Satay pretty simple and versatile, making it a great speedy dinner or lunch option to use up what’s left in the fridge. I’ve used broccoli and mushrooms as they are perhaps my favourites (anything green, let’s be honest) but one thing I do advocate is the cool cucumber to balance the rest of the warm veggies. It provides such a refreshing contrast to the fiery ginger and garlic.
What I was really excited about in this bowl is the quorn pieces! Believe it or not, this was my first time trying quorn and I was really impressed. I don’t think it’s stolen my heart – that belongs to tofu (or tempeh) – but it was such a delicious change. Plus, the texture really does resemble chicken! Simply fried in sesame oil, it provided the perfect source of protein in this meal – just be careful as not all quorn is vegan (☹ )
Perhaps the piece de resistance: Spicy Almond Satay. Just a really good and really delicious satay sauce made with creamy almond butter, lemon juice, brown rice miso paste and sriracha.
Let’s get coodling!
Noodles and Coodles with Spicy Almond Satay
150g noodles of choice (I like soba)
2 medium carrots, spiralised or peeled into ribbons, coodles
3 tbsp sesame oil
150-200g quorn or tofu cubes
½ head broccoli, cut into small florets
8 mushrooms, sliced
2 garlic cloves, crushed
1-inch piece ginger, peeled and grated
Spicy Almond Satay:
4 tbsp almond butter
½ – 1 tsp sriracha
2 tbsp lemon juice
1 tsp brown rice miso paste
2 tbsp water
To serve: fresh mint and coriander, 2 tbsp seeds/nuts of choice
Heat 1.5 tbsp sesame oil in a wok or frying pan and add the quorn or tofu cubes. Fry for about 10 minutes, turning over regularly, or until golden and crispy. Remove from the pan.
To the same pan add the remaining sesame oil and fry off the broccoli, mushrooms, garlic and ginger for about 5 minutes, or until the mushrooms are cooked through and the broccoli is bright green and retains some bite.
Meanwhile, cook the noodles according to packet instructions, adding the coodles (carrot noodles) for the last minute. Drain and rinse under cold water.
To serve, either return everything to the same frying pan and toss with half of the sauce and divide between two bowls with the remaining sauce over the top. Or, divide the noodles between two bowls, top with the quorn or tofu pieces, the vegetables and drizzle over the sauce. Top with the fresh mint and coriander and a sprinkling of seeds.
Are you a fan of coodles? I would love to hear what you think of my Noodles and Coodles with Spicy Almond Satay bowl, so please do leave a comment below. Be sure to tag me in your creations, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.