I didn't have any courgettes, as spiralized courgetti would have been an addition too, so for the green chucked in a handful of baby spinach.
I still can't bring myself to serve these with noodles as I am not a huge fan of noodles, saying that though I have developed a liking for buckwheat soba noodles but I still went with steamed plain Basmati rice, but if you like noodles more than I do, then please be my guest.
I've gone Oriental flavours here this time, but was really tempted with my Sriracha bottle - so I give you the option of either in the recipe below.
Make sure you prep the ingredients before getting the pan hot and that the steamed rice is ready. I am sharing this with Healthy Happy Green Party; and Cook Blog Share hosted by Hijacked By Twins; and Kimmy at Rock My Vegan Socks for Healthy Vegan Fridays; and finally with Credit Crunch Munch hosted this month by From Plate to Pen and often co-hosted by Fuss Free Flavours and Fab Food For All.
Rainbow Bell Pepper Spaghetti
Serves 3 - 4
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
1 red pepper,
1 orange pepper
1 yellow pepper
4 carrots, peeled and sliced into ribbons with your peeler
100g baby spinach leaf or 2 courgettes, spiralized or thinly sliced into long wriggly sticks
3 tablespoons teriyaki sauce OR 2 tablespoons Sriracha Sauce
1 tablespoon Tamari or soy sauce
1 tablespoon toasted sesame seed oil
Heat the oil in a wide pan, then stir in the ginger and saute for a couple of minutes, before stirring in the pepper spaghetti slices and carrots and cook with the lid on for a few minutes, turning it now and again to avoid it from catching.
Stir in the baby spinach (or courgette) which will wilt by the heat.
Then turn off the heat and coat in the Teriyaki (or Sriracha) sauceand Tamari sauce and toasted sesame seed oil.
Garnish with optional toasted sesame seeds.