But not just any noodles…yes i’m finally trying out zucchini noodles, and they are GOOD.
I know the best veggie noodles are made with a spiralizer, so a while ago I bought a hand-held one on eBay…well you know that saying about ‘you get what you pay for’, it certainly proved true in this case. My $3.47 plus free postage proved a waste of time and money because it was worse than useless, and my fancy piece of green plastic ended up in the bin, but not before mangling one of my zucchinis in the process!
Luckily I have not one but two mandolines, so I whipped out the handy little Benriner and its julienne attachment, and made the noodles you see above – not bad really, and it was certainly fine in a pinch, however I will be looking for a more substantial sprializer soon. That julienne blade has sliced my hand up one too many times for me to ever feel truly comfortable with it! But if you’re more dextrous, or more brave (!) than I, feel free to keep playing the mandoline to your heart’s content 😉
Lemony Zucchini Noodles with Chicken & Basil
- 2 medium sized zucchinis, sprialized or julienned into noodles
- 250g roasted chicken meat, roughly shredded
- 2 tbs butter
- 2 cloves of garlic, minced
- 1 tsp sweet red pepper flakes
- 1 cup of chicken stock
- Juice & zest of 1 lemon
- small handfull of basil leaves
- small handfull of flat leaf parsley, chopped
- Grated parmesan, to serve
- Salt & pepper to taste
- Melt the butter in a deep pan on a medium-high heat. Add garlic & stir til fragrant.
- Add chicken and red pepper flakes to pan and warm through, about 1 minute.
- Add chicken stock and lemon juice, stir til combined.
- Add zuchini noodles to the pan and gently move them through the chicken & stock mixture til everything is combined- I found a pair of tongs was best for this, as it stopped the noodles from breaking up. Season to taste.
- Cook for 2-3 minutes, stiring once or twice to cook the noodles evenly. You want them to still be firm when you serve them, so don’t over-cook.
- Remove from heat and stir through the basil and lemon zest.
- Serve immediately sprinked with parmesan and parsley.
- I always keep a stash of roughly shredded roasted chicken in the freezer…my M.O. with chicken is to buy a single free range one every time I go shopping, and either joint it myself (this seems to be the only way I can get Chicken Marylands these days! Certainly free range ones, anyway) and freeze the pices individually for later use, or i’ll roast the whole thing, take all the meat off and bag it up into roughly equal lots to either use straight away or freeze, and then i’ll chuck the carcasse and bones in a freezer bag and keep them there until I make my next batch of stock.