Name: Spiralized Singapore noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 large mooli (daikon radish), 2 courgettes or 3 carrots; 2 tsp coconut oil or vegetable oil; thumb-sized piece ginger chopped; 1 fat red chilli 1/2 finely chopped, 1/2 thinly sliced into rings; 2 fat garlic cloves crushed; 6 spring onions finely sliced; 1 ½ tbsp curry powder; 2 tbsp soy sauce; 1 tbsp teriyaki sauce; 150g pack raw prawns roughly chopped; 100g cooked ham shredded; 2 large handfuls beansprouts; coriander to serve; lime wedges, to serve

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Spiralized Singapore noodles

Spiralized Singapore noodles

Cassie Best

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Serves 2

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.8 out of 5.13 ratingsRate

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Vegetable noodles not only bring this dish up to 4 of your 5 a day, they also slash the calories and boost the nutrition of this spicy supper

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Ingredients

Nutrition

Units:

MetricUS

1 large mooli

(daikon radish), 2 courgettes or 3 carrots
2 tsp coconut oil

or vegetable oil
thumb-sized piece ginger

chopped
1 fat red chilli

1/2 finely chopped, 1/2 thinly sliced into rings
2 fat garlic cloves

crushed
6 spring onions

finely sliced
1 ½ tbsp curry powder
2 tbsp soy sauce
1 tbsp teriyaki sauce
150g pack raw prawns

roughly chopped
100g cooked ham

shredded
2 large handfuls beansprouts
coriander

to serve
lime

wedges, to serve

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Nutrition: per serving

kcal298

low
fat7g

low
saturates3g
carbs25g
sugars21g
fibre10g
protein29g
salt4.4g

Method

step 1

Use a spiralizer or julienne peeler to create vegetable noodles – use the large noodle attachment. Set aside.
step 2

Heat the oil in a wok over a high heat. When hot add the ginger, chopped chilli, garlic and spring onions, stir-fry for 30 secs-1 min until just softened. Add the curry powder, soy sauce, teriyaki, prawns and ham and cook for another 2 mins, until the prawns turn pink.
step 3

Add the vegetable noodles and beansprouts, stir around the pan for 1 min more until the noodles have softened a little but still have a nice bite – don’t cook for too long or they will turn watery. Serve scattered with coriander and the sliced chilli, with lime wedges on the side.

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A star rating of 4.8 out of 5.13 ratings

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