Spicy miso prawn and broccoli bowls

Many Asian dishes are low-calorie heroes, packing in fresh, aromatic flavours while including very little fat. For the pickle:

2 carrots, cut into strips using a julienne peeler ¼ red cabbage, finely sliced

75ml (3fl oz) vinegar

2tsp sugar

1tsp salt

For the bowls:

150g (5oz) soba noodles ½tbsp olive oil

1 red chilli, finely chopped 1 clove garlic, finely chopped

½ thumb-sized piece of ginger, grated

125g (4oz) tenderstem broccoli tips

25g (4oz) frozen king prawns, defrosted

For the dressing:

½tbsp soy sauce

½tbsp miso paste

2tsp sesame oil

1tsp honey

Juice of 1 lime to Serve:

1tbsp toasted sesame seeds lime wedges 1 To make the pickle, toss the vegetables with the vinegar, sugar and salt and set aside while you cook the rest.

2 Cook the noodles according to packet instructions, about 5 mins, then set aside. Heat the oil in a large frying pan, add the chilli, garlic and ginger and cook for 2 mins until fragrant. Add the broccoli, and stir-fry for a few mins, then add the prawns. Cook for a few mins more until the prawns are pink and the broccoli is tender.

3 Whisk all the dressing ingredients together. Divide the noodles between two bowls, top with broccoli and prawns, and the pickled veg, then drizzle over the dressing. Scatter over the toasted sesame seeds and serve with wedges of lime.