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!
- 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
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.
In a small jug, combine stock, soy, sherry, vinegar and sesame oil. Whisk in arrowroot until smooth.
In same wok, heat remaining oil on high. Stir-fry carrot and onions 1 min. Add sugar snap peas and stir-fry 30 secs.
Return prawns to wok with stock mixture and bring to simmer.
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