1/2 large courgette, sliced very thinly into noodles
2 tsp oil
1 tbsp ginger, minced
3 tbsp dried seaweed
1/2 cup spring onions, finely chopped
2 tsp sherry vinegar
1 tbsp soy sauce
2 cups vegetable stock
1/2 cup water
1 egg, beaten
black pepper, to taste
- Heat the oil over a medium heat then add the ginger and cook for a minute.
- Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.
- Add the seaweed followed by the egg, while stirring the broth.
- Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.
Recipe from Inspiralized