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Singapore Zoodle Stir Fry With Chicken

Prep Time Cook Time 8 mins 10 mins Servings: 4 Calories: 318 cal

Ingredients
  

Sauce:

  • 1/4 cup light soy sauce 2 tablespoons Chinese rice wine Shaoxing 2 cloves garlic , minced 1/2 teaspoon fresh ginger , grated 1 teaspoon white sugar or a natural granulated sweetener

Stir Fry:

  • 9 oz peeled large shrimp prawns, tails on or off, 9 oz boneless and skinless chicken thigh fillets, sliced into strips, 2 tablespoons olive oil, 2 eggs, lightly whisked with a pinch of salt, 2 level teaspoons curry powder (or madras curry paste) ­ adjust to your tastes*, 1 small onion, thinly sliced, 1 medium­ sized red bell pepper (capsicum), halved, deseeded, thinly sliced, 3.5 oz sugar snap peas (snow peas), stemmed, strings removed, 2oz bean sprouts (shoots), 3 large zucchini , spiralized 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 through 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 Inspirilizer or any spirilizer. 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 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. 
  • 6. Add the chicken strips; stir fry for 3­4 minutes or until cooked through. Transfer to a warm plate. Add another teaspoon of oil to wok/skillet; stir fry the shrimp for about 2­3 minutes, or until just turned pink and opaque in color. (Do not over cook them. They should have a U­shape 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 stir­fry for 30 seconds oruntil fragrant. Add the vegetables and stir­fry for 2­3 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 Facts: Amount Per Serving Calories 318 Calories from Fat 137 % Daily Value* Total Fat 15.2g 23%Cholesterol 2.4mg 1%Total Carbohydrates 7.6g 3%Dietary Fiber 1.5g 6% Sugars 5.2g Protein 28.7g 57% *