Garlic Prawns Daikon Noodle Stir-Fry

Garlic Prawns Daikon Noodle Stir-Fry

By Elizabeth Liew  , ,

October 11, 2019

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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!

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


1In 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.

2In a small jug, combine stock, soy, sherry, vinegar and sesame oil. Whisk in arrowroot until smooth.

3In same wok, heat remaining oil on high. Stir-fry carrot and onions 1 min. Add sugar snap peas and stir-fry 30 secs.

4Return prawns to wok with stock mixture and bring to simmer.

5Using 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/