Singapore courgetti noodles
Stir fry mixed vegetables
1 tablespoons, madras
King Prawns, Cooked
Wafer thin ham
75 g, torn
Kikkoman Tamari Gluten Free Soy Sauce
Rice Wine Vinegar
600 g, spiralised
Chilli, Green or Red
1 individual, finely sliced
1 tablespoons, leaves roughly chopped
- 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.
- 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.
- 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.
- Divide the mixture between 4 shallow bowls. Scatter over the red chilli and then the fresh coriander to serve.