SERVES 1
405
calories per serving
Ingredients
• 1 cucumber
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• ½ onion, sliced
• 75g/3oz sugar snap peas
• 75g/3oz tenderstem broccoli/broccolini
• 200g/7oz raw, shelled king prawns/jumbo shrimp
• 1 tbsp soy sauce
• 2 tsp tsp miso paste
• 120ml/½ cup vegetable stock
• Salt & pepper to taste
Method
1 Top & tail the cucumber and use the shredder blade to turn into thin noodles.
2 Gently heat a non-stick saucepan on the hob with the olive oil and sauté the garlic, sliced onion, peas, broccoli for 4 minutes.
3 Add the prawns, soy sauce, miso paste & stock and simmer for 5 minutes or until the prawns are pink and cooked through.
4 Quickly stir through the cucumber noodles, just long enough to take the chill off them. Drain off any excess liquid from the pan and serve in a shallow bowl.
CHEFS NOTE
Use chicken instead of prawns if you like.