V Cook—Why this Bright and Light ‘Noodle’ Dish Will Become Your New Go-To Dinner Staple

While the holidays let us indulge in some delicious meals, why not try making something, light and bright that guests will enjoy. And while traditional pastas are an indulgent way to cozy up for the season, we asked VB’s friend and chef, Andrea Rodriquez, for a gluten-free, low fat, low carb alternative.

His solution? A vitamin and nutrient rich dish composed of edamame and courgette noodles with prawns that provides a healthy dose of antioxidants, fiber, and protein. And Rodriquez’s sauce is the ideal complement bringing balance and a hint of acidity that will tickle your tastebuds.

Edamame, courgette and prawn noodles



12 cooked and peeled prawns

100 grams of edamame soya bean noodles

1 courgette spiralized

2 red chilis (seeded and veined and sliced lengthwise)

100 grams of sugar snap peas (thinly sliced lengthwise)

1 diced yellow bell pepper (seeded and veined with white part removed)

1 Japanese aubergine (cut in half and sliced in 1/2 centimetre slices)

2 spring onions (thinly sliced)

50 grams of peeled almonds roughly crushed

1 tablespoon of white wine (ideally Sauvignon blanc)


1 garlic clove, crushed

1 thumb piece of ginger, grated

2  red chilis (seeded and veined and finely chopped)

1 teaspoons of Furikake (Japanese) seasoning

2 tablespoons Tamari soy sauce


Bring a pot of water to a boil

Cook soya bean noodles for 4 minutes

Drain and cool down immediately and set aside

In a medium sized frying pan, put a tablespoon of coconut oil / spray and place aubergines and yellow peppers inside

Cook on medium fire for 5 minutes mixing often

Set aside and put in a bowl

Put the frying pan back on the heat and add courgettes

Cook for 2 minutes on medium heat and mix often

Add prawns, sugar snap peas, red chili, and spring onion

Turn heat to high

Drizzle with cooking wine —> about 2 tablespoons

Let the wine evaporate

Add the aubergine and yellow peppers back in

Mix well

Pour the sauce in

Keep cooking until the sauce is warm (approximately 30-60 seconds)

Serve on a plate and sprinkle with the roughly chopped almonds (Optional: add a squeeze of lime for freshness)