Singapore courgetti noodles
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A classic revisited. Courgette replaces the noodles and gives this dish a fresh spin. Chopsticks optional!
Ingredients
Sesame Oil
1 tablespoon(s)
Stir fry mixed vegetables
600 g
Curry Powder
1 tablespoon(s), madras
King Prawns, Cooked
300 g
Wafer thin ham
75 g, torn
Kikkoman Tamari Gluten Free Soy Sauce
2 tablespoon(s)
Rice Wine Vinegar
1 tablespoon(s)
Courgette
600 g, spiralised
Chilli, green or red
1 individual, finely sliced
Coriander, fresh
1 tablespoon(s), leaves roughly chopped
Instructions
1
Heat the sesame oil in a large frying pan or wok over a high heat. Once hot, add the stir-fry vegetables and curry powder, and cook for 5 minutes or until softened, stirring regularly.
2
Next, stir in the prawns and ham, along with the tamari and rice wine vinegar and cook for a further 3 minutes or until everything is heated through.
3
Meanwhile, heat the courgetti according to pack instructions. Drain, if necessary, and put in a large mixing bowl. Add the vegetable, prawn and ham mixture and toss together to combine. Season to taste.
4
Divide the mixture between 4 shallow bowls. Scatter over the red chilli and then the fresh coriander to serve.
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