SPIRALIZED SINGAPORE NOODLES

Spiralized Singapore noodles image

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

Provided by Cassie Best

Time 35m

Number Of Ingredients 14

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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

Steps:

Use a spiralizer or 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.

Nutrition Facts : Calories 298 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 4.4 milligram of sodium