This recipe is one of those which started as a vague idea in my head and turned out to be something completely different once on the plate!

It all worked out well in the end, and this made for a tasty little number at dinner!

RECIPE

▪ Type: Vegan

▪ Approx. Preparation time: 10 mins

▪ Approx. Cooking & Assembly time: 20 mins

▪ Serves: 2

INGREDIENTS

Peel the courgette, taking care to keep the skin in long strips and keep the skin aside
Cut the peeled courgette into small cubes
Heat the oven at 180 degrees Celsius
Place the courgette skin strips on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper – set aside
Cut the shallot in medium sized chunks, and the spring onions in long, thin strips – set aside
Wash the Greek basil and chop in rough pieces – set aside to use right at the end

Pop the tray with the courgette skin strips in the oven for 7 to 10 mins or till the strips are just crispy – but not burnt. Once they are cooked, take the tray out of the oven and set aside to cool down
Boil some water in a small pan. When the water is boiling add the glass noodles and boil for 3 minutes. After the 3 minutes have passed, add the turmeric to the water and boil for an additional one minute – the water will turn a reddish colour. Sieve through and set aside.
Heat two tablespoons of oil in a wok on high heat.
When the oil is hot, add the shallots and sauté until they are soft and brown.
Add courgettes and the chaat masala and mix well. Cook until the courgettes are cooked through and soft.
Add the spring onions and stir for a minute.
Add the glass noodles and mix well – at this stage you may need to add a touch of oil to prevent noodles from sticking to pan.
Stir fry for a couple of minutes then take off the heat, stir in Greek basil leaves and cover with a lid – leave to rest for five minutes before serving.
Decorate with courgette crisps at serving time and serve hot!