Spiralized Singapore noodles

Spiralized Singapore noodles

Spiralized Singapore noodles

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

  • Serves 2
  • Easy

Nutrition per serving

  • Calories 298
  • Carbohydrates 25
  • Saturated Fat 3
  • Sugar 21
  • Protein 29
  • Fat 7
  • Fiber 10
  • Salt 4.4

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, ½ finely chopped, ½ thinly sliced into rings

  • 2 fat garlic cloves, crushed

  • 6 spring onions, finely sliced

  • 1½ 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

Method

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

  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.

  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.