Like so many Asian dishes this is all about a last-minute flurry of activity, so have everything weighed out and at the ready. Ultimately, it’s a three-tiered bowl of silky white konjac noodles, crisp greens and succulent prawns. Young rainbow chard offers up another leafy green – simply slice across the leaves and fry these up with the sliced stalks.
- 150g raw shelled king prawns
- 1 tablespoon sesame or groundnut oil
- 200g konjac noodles, drained and well-rinsed
- 100g choi sum, sliced 1cm thick
- 7g dried arame (or other sea vegetable), soaked in cold water for 15 minutes and drained
- 1 tablespoon teriyaki sauce
- 1 tablespoon sesame seeds
- generous squeeze of lemon or lime juice
- 1 level tablespoon brown miso (e.g. barley or rice)
- 200ml boiling water
- 1 spring onion, trimmed and thinly sliced diagonally
- chilli oil (optional)
- Rinse the prawns in a sieve and pat dry between sheets of kitchen paper. Toss in a small bowl with a teaspoon of the oil.
- Heat a large, non-stick frying pan over a medium-high heat for several minutes, add the drained noodles and dry-fry for 3-5 minutes, stirring frequently, then divide them between a couple of warm, deep soup bowls. Add a couple of teaspoons of oil to the pan and stir-fry the choi sum for about 1 minute, then add the seaweed and teriyaki sauce and cook for a minute longer. Stir in the sesame seeds and spoon on top of the noodles. Now stir-fry the prawns for about 2 minutes until pink and firm, squeeze over a little lemon or lime juice and scatter these over the vegetables and noodles.
- Place the miso in a measuring jug and gradually work in the boiling water. Pour over the assembled ingredients and scatter with some spring onion strips. A dash of chilli oil peps things up nicely if you have some in the cupboard.
194 energy kcal
5.5 carbohydrate g
2.3 sugars g
16.5 protein g
10.7 fat g
1.6 saturated fat g
2.7 salt g
Also from Low Carb Express:
Reprinted from Low Carb Express: Cut the Carbs with 130 Deliciously Healthy Recipes by Annie Bell, published by Kyle Books, 2018.