How to make sesame pecan noodles with prawns

This low carb, spicy and fragrant noodle dish from Beverley Hicks really hits the spot
Beverley Hicks
Beverley Hicks3 February 2017

Low carb and low calorie konjac noodles in a spicy sesame coconut sauce with crunchy vegetables, prawns and pecan nuts. Can be served hot or cold.

Ingredients (serves 2)

400g konjac noodles

2 tablespoons coconut oil, divided

100g sugarsnap peas

1 medium red pepper, sliced into bite size pieces

2 celery stalks, copped finely

1 tablespoon butter

100g mushrooms of your choice

200g frozen cooked and peeled King prawns

For the sauce:

3 garlic cloves

Thumb of ginger

1 teaspoon sesame oil

1 small red chilli, roughly chopped, divided

1 lemongrass stalk, chopped finely

3 large spring onions, chipped finely

Handful pecan nuts, chopped finely

200 ml coconut milk

1 tablespoon Tahini (sesame paste)

1 tablespoon dark soy sauce

1 teaspoon fish sauce

1 teaspoon sesame seeds

Zest and juice of 1 large lime

1-2 teaspoons Splenda

Water

To garnish:

2 spring onions, sliced finely

Handful fresh coriander, chopped

Handful pecan nuts, broken roughly

Sichuan pepper

Method

Prepare konjac noodles according to packet instructions.

Melt 1 tablespoon coconut oil in a large sauté pan, add the garlic, ginger, sesame oil and half of the chopped chilli and sauté until soft.

Tip in the lemongrass, spring onions and chopped pecans and mix to combine.

Pour in the coconut milk and stir for a minute while it comes up to temperature. Add the tahini and keep stirring until it melts into the coconut milk. Add soy sauce, fish sauce, sesame seeds, lime juice, lime zest, 1 teaspoon of Splenda and water to your desired consistency. Taste and adjust the seasoning and sweetness if necessary.

Tip in the noodles, sugar snaps, red pepper and celery, keep stirring for 2-3 minutes to coat and warm through, you want your vegetables to stay as crisp as possible.

Meanwhile, in a medium frying pan melt the remaining tablespoon of coconut oil together with the butter. When it begins to foam add the mushrooms and cook gently for about a minute. Tip in the prawns and stir to coat in the butter, cook for a further minute.

To serve, divide the noodle mixture between two warmed bowls and spoon on some prawns and mushrooms. Top with the spring onions, coriander, pecans and remaining chilli and sprinkle over some freshly ground Sichuan pepper for a little numbing heat.

Food facts

Konjac noodles, sometimes also called zero noodles, are made from glucomannan flour which is a product of the large starchy tubers of the konjac plant. The noodles contain 96 per cent water and less than 4 per cent glucomannan fibre, as a result there are very low in calories but extremely filling.

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