Sounds wrong, but feels so right.
- 1 cup chickpea flour (also known as Besan)
- ½ cup milk (unsweetened almond works well)
- 1 spring onion (chopped)
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 2 courgettes
- 1 bell pepper
- 1 handful babycorn
- 1 chilli (chopped)
- 1 tbsp light soy sauce
- juice of ½ a lime
- 1 tbsp roasted peanuts
- salt and pepper
Make the pancake (the egg replacement basically) in a non-stick pancake pan first.
In a bowl mix together, flour garlic powder, yeast and onions. Whisk with a fork as you slowly add the milk. Add a little more if needed to make a batter consistency. Salt and pepper as you fancy.
Pour all into the hot pan thinly and cook as successfully as you can. It is ok if it doesn’t stay a whole pancake after you flip it; you’re going to cut it up anyway. When it’s browned on both sides, flip onto a plate and chop into small pieces. Set aside.
Throw some unsalted peanuts into the oven on some tinfoil for about five minutes until roasted and lovely.
Use a julienne peeler or spiralizer to make courgette noodles. You can obviously use any kind of normal noodles if you wish; I just like playing with my nifty peeler gadget.
In a non stick wok heat the garlic and chilli, with a tiny bit of water. Add the noodles, pepper and babycorn (and any other veggies you have laying around the place) and let cook for about two minutes on high heat, stirring constantly. Pour in the soy sauce, peanuts, lime juice.
Cook for a further minute then pour into serving dish. Add the pancake pieces and toss.
Serve with lime wedges, fresh coriander on top, and maybe some avocado if you’re feeling frisky.
This goes great with buckwheat noodles too!