Using daikon to make thin noodles is the secret to keeping this dish low in carbs, carrying only 358 calories. Indulge in this meal, guilt free!
Yield
4 Servings
Prep Time
20mins
Cook Time
15mins
Difficulty Level
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Using daikon to make thin noodles is the secret to keeping this dish low in carbs, carrying only 358 calories. Indulge in this meal, guilt free!

Ingredients

  • 2 tbsps vegetable oil
  • 750 g green prawns, peeled, deveined
  • 5 garlic cloves, crushed
  • 4 cm piece ginger, peeled, grated
  • 1 long red chilli, finely chopped
  • ½ cup chicken stock
  • 2 tbsps light soy sauce
  • 1 tbsp dry sherry
  • 1 tbsp rice wine vinegar
  • ½ tsp sesame oil
  • 2 tsp arrowroot
  • 2 carrots, peeled, julienne
  • 4 green onions, 4 cm lengths, green tips reserved
  • 200 g sugar snap peas, trimmed
  • 750 g daikon, peeled
01.

In a wok or a large frying pan, heat half oil on high. Stir-fry prawns 2-3 mins until colour has completely changed. Add garlic, ginger and chilli, stir-fry 1 min. Remove from wok.

02.

In a small jug, combine stock, soy, sherry, vinegar and sesame oil. Whisk in arrowroot until smooth.

03.

In same wok, heat remaining oil on high. Stir-fry carrot and onions 1 min. Add sugar snap peas and stir-fry 30 secs.

04.

Return prawns to wok with stock mixture and bring to simmer.

05.

Using spiralizer or mandolin, cut daikon into thin noodles. Add to wok and toss well. Simmer 2-3 mins until sauce thickens and noodles are tender crisp. Serve with shredded green onion tips.

Top Tip: If you don’t have a spiralizer, use a julienne peeler or mandolin to cut vegetables into long, thin strips.

Photo: Rob Shaw/Bauersyndication.com.au

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