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Yes, they're quite bland I suppose, and depending on how you cook them, they could be quite watery - but if you jazz it up with other flavours they can form the basis of a really gorgeous, takes-5-minutes-to-cook dish.
This dish was created almost entirely out of leftovers and one-off things in the fridge. A lonely, single courgette tumbling around in the veggie drawer by itself got stripped with a julienne peeler into noodles and fried along with leftover cubes of chorizo and a handful of leftover cooked roast chicken. A threw in a chopped spring onion for sweetness and seasoned with a twist of sea salt and black pepper. And there aren't many dinners that aren't much improved by adding a crispy-fried, runny-yolked egg on top. So I did that too. Chicken, greens, chorizo, egg... seriously, this is a great little lunch.
The best bit? It cooks in 5 minutes. Go make it.
Zucchini Noodles with Chicken, Chorizo and a Fried Egg
1 tsp olive oil
small handful leftover cooked, roasted chicken
4-5 slices of chorizo, chopped
1 courgette/zucchini, julienne peeled or cut into noodle-like strips
1 spring onion, cleaned, trimmed and sliced
twist of salt and black pepper
fried egg, to serve
Heat the olive oil in a frying pan and add the chicken and chorizo. Let it sizzle and crispen very slightly, while it reheats fully. Once it's heated through, add the courgette/zucchini and stir fry along with the spring onion. Continue to stir-fry until the courgette noodles begin to wilt and soften, but not too much. They're better when they still have some bite to them. Season with salt and pepper and transfer to a warmed dish. Quickly fry the egg (I use the same pan) and add to the dish with the veggies. Serve straight away.
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