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, ½ finely chopped, ½ thinly sliced into rings
2 fat garlic cloves, crushed
6 spring onions, finely sliced
1½ 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
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.