This fragrant stir-fry ranks highly with us, as not only does the Chinese favourite taste delicious, this quick and easy recipe comes in at under 500 calories per serving.



1 cucumber

2 tsp salt

4 tsp oil (groundnut or sunflower)

1-2 cloves garlic, peeled and finely chopped

1 tsp freshly grated root ginger

2 spring onions, trimmed and chopped

About 400g (14oz) mixed fish and prawns (we used 320g pack fish pie mix and 90g/3oz raw prawns)

2 tbs light soy sauce

2 tbs Chinese wine or dry sherry

1 tbs sweet chilli sauce

1 tbs sesame oil

To serve:

250g (8oz) rice noodles, rehydrated according to pack directions

Coriander, to garnish, optional

Serves: 4-6

Prep time: 25 mins

Cooking time: 10 mins


1. Peel the cucumber, halve it lengthways and take out the seeds, using a teaspoon. Cut the cucumber halves into 1cm (½in) slices, sprinkle them with the salt. Put them into a colander and leave to drain for 20 mins (to remove excess moisture).

2. Rinse the cucumber slices in running water quickly and blot them dry in a tea towel or with kitchen paper.

3. Heat a wok or large frying pan until very hot. Add 2 tsp of the oil and, when hot, add the cucumber and stir-fry for a few mins until beginning to brown. Tip into a serving dish and keep it warm.

4. Add the rest of the oil with the garlic, ginger and spring onions, stir-fry for 30 secs, then add the fish and prawns and stir-fry for a min. Add the soy sauce, wine, chilli sauce and sesame oil and cook for a min, stirring carefully to avoid breaking up the fish. Add to the cooked cucumber.

5. Serve with the noodles and garnish with coriander, if you like.