1 tsp sesame oil
1 red chilli, diced
1 tbsp ginger grated to make
1 clove garlic, crushed
2 spring onions, sliced
1 egg, beaten with some seasoning
1 mooli, shredded or spiralised
2 zucchini, shredded or spiralised
50 g beansprouts
200 g cooked and peeled prawns
1 lime, juiced
1 tbsp fish sauce
½ bunch coriander, chopped
2 tbsp roasted peanuts, chopped
- Heat 1 tsp sesame oil in a wok until very hot. Stir fry the chilli, ginger and garlic until fragrant. Add the spring onions for a few minutes before scraping everything to one side and adding the egg. Quickly stir-fry, and toss everything around in the wok to get scrambled egg mixed with the spring onions and chilli.
- Toss in the mooli and zucchini noodles, and stir-fry for 4 minutes, then add the beansprouts and the prawns. Cook for another 2 minutes until the prawns have warmed though and the water from the veg has evaporated. Add the lime juice and fish sauce. Scatter with the coriander and chopped.