Spiralized Singapore noodles

• large mooli↗1 1

  (daikon radish), 2 courgettes or 3 carrots

• coconut oil↗2 tsp 2 tsp

  or vegetable oil

• thumb-sized piece ginger

  chopped

• fat red chilli↗1 1

  1/2 finely chopped, 1/2 thinly sliced into rings

• fat garlic cloves↗2 2

  crushed

• spring onions↗6 6

  finely sliced

• curry powder↗1 ½ tbsp 1 ½ tbsp
• soy sauce↗2 tbsp 2 tbsp
• teriyaki sauce↗1 tbsp 1 tbsp
• pack raw prawns↗150g 150g

  roughly chopped

• cooked ham↗100g 100g

  shredded

• beansprouts2 large handfuls
• coriander

  to serve

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

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

2. 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. 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.