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
- 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.
- Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.
- Meanwhile, turn zucchini into noodles using the spiralizer or any spiralizer. Set aside.
- Prepare all vegetables and have everything ready before cooking.
- 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.
- 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.
- 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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