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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

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.
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