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4 servings | preparation time 8 minutes | cooking time 10 minutes

Ingredients

Sauce
  • 1/4 cup light soy sauce
  • 2 tablespoons chiness rice wine (shaxing)
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1 teaspoon white sugar or a natural granulated sweetener
Stir fry
  • 9 oz| 250 g peeled large shrimp (prawns), tails on or off
  • 9 oz | 250 g boneless and skinless chicken thigh fillets, sliced into strips
  • 2 tablespoons olive oil
  • 2 egg lightly whisked with a pinch of salt
  • 2 level teaspoons curry powder ( or madras curry paste) – adjust to your taste
  • 1 small onion, thinly sliced
  • 1 medium-sized red bell pepper, halved, deseeded, thinly sliced
  • 100 g| 35 oz sugar snap peas, stemmed, strings removed
  • 60 g | 2 oz bean sprouts
  • 3 large zucchini, spirilized into spaghetti / angel hair thickness
Garnish
  • 2 green shallots, ends trimmed, thinly sliced diagonally
  • Sesame seeds

Instructions

  1. Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix throgh to evenly coat. Set aside.
  2. Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.
  3. Meanwhile, turn zucchini into noodles using the spiralizer or any spiralizer. Set aside.
  4. Prepare all vegetables and have everything ready before cooking.
  5. Heat 1 teaspoon of oil in a wok or skillet over high heat. Add the whisked eggs, swirling pan to create an omelet. When omelet asset; break up into small pieces using a spatula or wooden spoon. Remove from pan and set aside. Use a paper towel to wipe the wok clean.
  6. Add the children’s strips; stir fry for 3-4 minutes or until cooked through. Transfer to a warm plate. Add another teaspoon of oil to wok/ skillet; stir fry the shrimp for about 2-3 minutes, or until just turned pink and opaque in colour. ( do not overcook them. They should have a U-shape to them if properly cooked ). Remove from pan and set aside.
  7. Heat the remaining oil in the wok over high heat. Add 1 teaspoon of the curry powder and stir-fry for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2-3 minutes or until the onion and snow peas begin to soften. Add the zoodles and the remaining sauce. Stir-fry for about 2 minutes until the zoodles are just beginning to soften ( they will release a lot of water if overcooked). Add the reserved egg, chicken and shrimp; mix all ingredients. Season with salt ( if needed ), and garnish with the green onion slices and sesame seeds to serve.

Nutrition

  • Calories: 318 kcal
  • Carbonate: 7.6g
  • Protein: 28.7g
  • Fat: 15.2g
  • Cholesterol: 2.4mg
  • Fibre: 1.5g
  • Sugar: 5.2g
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SINGAPORE ZOODLE STIR FRY — HR cookery | My Meals are on Wheels
3 years ago

[…] SINGAPORE ZOODLE STIR FRY — HR cookery […]

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