Growing up spaghetti bolognese was one of my all time favourite meals. I can't remember where I got the idea to give this old family favourite an Asian twist, but trust me, it's just as delicious!
If you're not into the whole spiralized thing - just serve the sauce with regular cooked spaghetti or hokkien or singapore noodles cooked according to the packet.
takes: 20 minutes
enough for: 2
2 large carrot (noodles)
450g (1lb) ground (minced) beef
2-4 tablespoons oyster or soy sauce
1-2 red chillies, sliced
2 green onions (shallots)
1. Scrub carrots and turn into 'noodles' using your spiralizer or shave into ribbons using a vegetable peeler or mandoline.
2. Heat a little oil in a frying pan or wok. Cook beef, stirring often until well browned. Add chilli and remove from the heat.
3. Add the sauce. Stir well and taste. Add more sauce if needed.
4. Toss in carrot noodles. Serve with green onion on top.
Variations
lower carb / different noodles - use zucchini 'noodles' instead or cooked spqghetti squash. And use the soy sauce option.
carb lovers - use cooked rice, spaghetti or wheat noodles instead of carrot.
sugar-free - use soy sauce not oyster.
vegetarian / vegan - replace beef with crumbled tofu or cooked lentils.
extra flavour - add chopped garlic and/or ginger with the beef.
crunch - add a handful of roast cashews or peanuts (that's what my Irishman does!)
paleo (grain, legume & dairy-free) - use coconut aminos instead of soy sauce.
Waste Avoidance Strategy
carrots – keep in a plastic bag in the fridge for weeks. Can be frozen if you’re leaving town!
ground (minced) beef - freeze it.
oyster or soy sauce - keep it in the pantry.
red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.
green onions (shallots) – skip them or keep in the fridge in a plastic bag for weeks.