Courgetti and Shirataki
This is the other faux carb trick that’s useful to know. It makes a substitute for spaghetti with Italian dishes and noodles for Asian. Again, it’s not the real deal but it helps...
Take one courgette per person and cut it into thin strands. The most simple and convincing and gadgetty way to do this is with a spiraliser. But you can julienne it with the right kind of peeler or attachment for a mandolin.
Once you’ve got your pile of raw courgette you can either eat it like that in salads, or to get a step closer to noodles and pasta, just fry it in a tiny drop of oil or pretend fry it in lemon juice. Before you cook it, pile it up into a clean tea-towel and twist and squeeze it as hard as you can. The more water you lose the better it gets.
Just a quick point to note here too. I don't know if you've come across shirataki noodles? They've a useful noodle substitute; largely made of water and fibre from a kind of yam, so they have virtually no carbs or calories to them, but do a good job of giving the bite and satisfaction of noodles.
Then just add your ‘pasta’ sauce or throw it in your stir-fry and hey presto: a whole load of low calorie vegetable that pretty well does the job of a chunky carbohydrate.