568 kcal
30 min
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1 reviews
NaN g
568 kcal
1 kcal
568
54.4g
13.9g
54.8g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Konjac noodles1× package (200 g)
- Squid frozen1× piece (112 g)
- The Big Prawn Co. Big & Juicy Delicious White Clams 500g100 g
- Raw King Prawns100 g
- Tenderstem broccoli80 g
- Baby carrots corn sugar snap peas80 g
- Bell pepper40 g
- Pak Choi40 g
- Radish red2× root (30 g)
- Onion3× slice (30 g)
- Honey1× tablespoon (25 g)
- Blue Dragon Reduced Salt Soy Sauce 150ml2× teaspoon (20 g)
- Cornflour1× tablespoon (15 g)
- Spring Onion10 g
- Pure Vegetable Oil1× teaspoon (5 g)
- Sesame seeds1× teaspoon (5 g)
- Garlic2.5 g
- Ginger, fresh1× slice (2 g)
- Pepper, black1× pinch (1 g)
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1. Finely chop garlic and ginger. Chop onion, bell pepper and pak choi in to large pieces. Thinly slice raddish and spring onion.
2. Heat a little oil in a wok. Add ginger, garlic, brocoli, onion, bell pepper, carrots, sugar snap peas, baby corn, clams, prawns, squid and black pepper. Fry on a medium heat for around 5 minutes.
3. Drain the konjac noodles and rinse in cold water. Add the noodles, pac choi and raddish to the wok and fry for a further 2-3 minutes.
4. Meanwhile, mix soy sauce, honey and cornflour together in a small bowl to make a teriyaki sauce.
5. Reduced the heat to low and pour the sauce over the stir fry. Stir until sauce is has thickened.
6. Turn the heat off and stir in the spring onion.
7. Serve in a large bowl and sprinkle with sesame seeds (optional). Enjoy!
8. *Notes* Add fresh sliced chillies for a spicy kick! You can use any noodles you like with this dish. Add more soy sauce if you prefer a more savoury teriyaki sauce. You can replace the shellfish with chicken, pork, beef or tofu.
Delicious and filling.
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