Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)
User Reviews
4.2
12 reviews
Good
-
Prep Time
8 mins
-
Cook Time
10 mins
-
Total Time
18 mins
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Servings
4
-
Calories
312 kcal
-
Course
Main Course, Lunch, Dinner
Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)
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A twist on the classic Singapore Noodles. Only low carb and low calories with Zoodles will leave your house smelling like a Chinese restaurant!
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Ingredients
Sauce:
- ¼ cup soy sauce light
- 2 tablespoons Chinese rice wine Shaoxing
- 2 cloves garlic minced
- ½ teaspoon ginger grated, fresh
- 1 teaspoon white sugar or a natural granulated sweetener
Stir Fry:
- 9 oz Shrimp peeled, large, prawns, tails on or off
- 9 oz chicken thigh fillets sliced into strips, boneless skinless
- 2 tablespoons olive oil
- 2 egg lightly whisked with a pinch of salt
- 2 curry powder level teaspoons, or madras curry paste - adjust to your tastes
- 1 onion small, thinly sliced
- 1 red bell pepper medium-sized, halved, deseeded, thinly sliced
- 3.5 ounces sugar snap peas snow peas, stemmed, strings removed
- 2 ounces bean sprout shoots
- 3 zucchini large, spirilized into spaghetti/angel hair thickness
Garnish:
- 2 shallots ends trimmed, thinly sliced diagonally, green
- 1 pinch sesame seeds
Instructions
- Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix through 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 Inspirilizer or any spirilizer. 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 omelette. When omelette has set; break up into small pieces using a spatula or wooden spoon. Remove from pan and set aside. Use paper towel to wipe the wok clean.
- Add the chicken 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 over cook 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 begins to soften. Add the zoodles and the remaining sauce. Strir fry for about 2 minutes until the zoodles are just beginning to soften (they will release a lot of water if over cooked). Add the reserved egg, chicken and shrimp; mix all ingredients through together. Season with salt (if needed), and garnish with the green onion slices and sesame seeds to serve.
Notes
- *The amount of curry powder is a personal thing. Start with 2 teaspoons; taste test and work your way up from there.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
15g
(5%)
Protein
33g
(66%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.02g
(1%)
Cholesterol
245mg
(82%)
Sodium
992mg
(41%)
Potassium
978mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1698IU
(34%)
Vitamin C
85mg
(94%)
Calcium
119mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 245mg | 82% |
| Sodium | 992mg | 41% |
| Potassium | 978mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1698IU | 34% |
| Vitamin C | 85mg | 94% |
| Calcium | 119mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
12 reviews
Good
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