200-400 calorie recipe for 2 people, takes only 15 mins; recipe has mooli, coconut oil, ginger, red chilli, garlic clove, spring onion, curry powder, soy sauce, teriyaki sauce, prawn, ham, beansprout, coriander and lime.
Spiralized Singapore noodles
Course: 200-400 calorie
Servings
2
servings
Prep time
20 mins
Ingredients
- Coriander: coriander, to serve
- Garlic Clove: 2 fat garlic cloves, crushed
- Red Chilli: 1 fat red chilli, 1/2 finely chopped, 1/2 thinly sliced into rings
- Spring Onion: 6 spring onions, finely sliced
- Curry Powder: 1 1/2 tbsp curry powder
- Lime: lime wedges, to serve
- Soy Sauce: 2 tbsp soy sauce
- Ham: 100g cooked ham, shredded
- Ginger: thumb-sized piece ginger, chopped
- Prawn: 150g pack raw prawns, roughly chopped
- Coconut Oil: 2 tsp coconut oil, or vegetable oil
- Beansprout: 2 large handfuls beansprouts
- Teriyaki Sauce: 1 tbsp teriyaki sauce
- Mooli: 1 large mooli (daikon radish), 2 courgettes or 3 carrots
Directions
- Use aspiralizeror julienne peeler to create vegetable noodles - use the large noodle attachment. Set aside.
- 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.
- 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.
