Spiralized Singapore noodles

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Source

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

Method

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.