I recently treated myself to a spiralizer - it was a special deal on Amazon, reduced to £10, rude not to, really.  I've been wanting one for ages.

But you know me, I'm not one to eat chopped-up cauliflower and pretend it's rice, or chopped-up courgettes and pretend it's pasta, but what's wrong with mixing them?  So, as I wanted to try to play with the spiralizer, I thought I'd make some vegetable "noodles" and then some home-made ones, and serve them with a bacon, mushroom, tomato and sweetcorn sauce.

Well, it took some experimenting, and I ended up "sharpening" one of the courgettes, but by the time I'd got to the butternut squash, I'd worked out what to do. I was really rather impressed with myself!

So that was two small courgettes and a chunk of butternut, more-or-less successfully spiralised.

For the sauce:
1 packet lardons (bacon bits), ideally unsmoked
1/2 punnet mushrooms
1 packet passata (or a tin of crushed tomatoes)
1 small tin sweetcorn
Season with pepper and maybe some chilli sherry - it doesn't need salt.

Fry the bacon until it renders, then add the sliced mushrooms and crushed garlic.  When the mushrooms collapse, add the rest of the ingredients and leave to simmer while you prepare the various noodles.

1/4 cup plain flour
1/4 cup buckwheat flour
enough water to make a stiff paste (if you add too much, add more flour)
Mix to a dough, then press through the larger holes of a potato ricer into a saucepan of boiling salted water.
In a wok, heat some oil and add the vegetable noodles, stirring all the time.  When the flour noodles come to the boil, allow to cook for one minute and then drain, and add to the rest of the noodles. Continue to stir-fry for another minute or two, then divide into two plates and put the sauce on top.
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