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Spiralized Singapore noodles

Spiralized Singapore noodles

A star rating of 4.8 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
low inkcal298
low infat7g


  • 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


  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with


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A star rating of 4.8 out of 5.13 ratings

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