- 1 large mooli (daikon radish), 2 courgettes or 3 carrots
- 2 tsp coconut oil, or vegetable oil
- thumb-sized piece ginger, chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 fat red chilli, ½ finely chopped, ½ thinly sliced into rings
- 2 fat garlic cloves, crushed
- 6 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1½ tbsp curry powder
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp teriyaki sauce
- 150g pack raw prawns, roughly chopped
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 100g cooked ham, shredded
- 2 large handfuls beansprouts
The two most common beansprouts are the green-capped mung bean…
- coriander, to serve
- lime wedges, to serve
The same shape, but smaller than…
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.