An epic idea not seen before (in the form of Singapore Zoodles). The first day of the month = the start of a new season. You may need to go grab yourself a coffee.
It was only a matter of time before someone transformed the classic takeout Singapore Noodles into Singapore Zoodles (Zucchini Noodles) with Chicken AND Shrimp. Get your chopsticks ready, because this is one twist on a classic you’ll be making time and time again. And for half of the calories and Weight Watchers Points!
When this idea hit me over the head at midnight (don’t judge me), I searched and searched for a recipe online. But alas, nothing came of my search. Why hasn’t anyone done this before? WHY? Or maybe I’m looking in the wrong places.
The weird part about Singapore Noodles is it’s an unknown mystery as to where the recipe originated. Apparently, not in Singapore. However, when there’s a big bowl of Noodles in front of you, I don’t think anyone particularly cares where they’re from, only focusing on where they’re going ?
The westernized Singapore Noodles consists of rice noodles with egg, sliced Char Siu (sticky Chinese pork), shrimp (or prawns), curry powder, a succulent soy and Chinese wine based sauce, and crisp vegetables.
There are only two ingredients in THIS recipe down there ↓ that have been replaced with the usual. The noodles AND the pork. Having said that, you can prepare a packet of rice vermicelli (or rice stick noodles) to packet instructions and replace the Zoodles in this. AND! You can use this Char Siu Recipe if you’d rather be more authentic. BUT! Today, we’re going with chicken and Zoodles: low carb, low calorie, high flavours.
At first look of the recipe, it can seem quite daunting to have so many elements in the recipe. Omelette, chicken, shrimp, zoodles. But once you’ve prepared them all, dancing around with your music blaring in your kitchen, everything comes together fast. As with any stir fry recipe, prep first!
From there, it’s a matter of throwing everything in to your wok (or skillet) until your house smells like a Chinese restaurant. It takes me roughly 10 minutes to have this recipe ready — from start to finish. (Not including chopping because I’m not a chef.) Once it’s all done, Singapore Zoodles are ready to be enjoyed and devoured without any carb or calorie load to worry about.
And PERFECT Singapore Zoodles for the win! The only difference I found with this version and the original made with rice noodles, is this one is saucier. Singapore Noodles are usually on the dry side. You won’t have that same texture with Zoodles BUT you WILL have the same flavours.
To make our lives easier, I’ve made you another video on my YouTube channel:
Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)
Ingredients
Sauce:
- ¼ cup light soy sauce
- 2 tablespoons Chinese rice wine Shaoxing
- 2 cloves garlic minced
- ½ teaspoon fresh ginger grated
- 1 teaspoon white sugar or a natural granulated sweetener
Stir Fry:
- 9 oz shrimp peeled, large, prawns, tails on or off
- 9 oz boneless skinless chicken thigh fillets sliced into strips
- 2 tablespoons olive oil
- 2 eggs 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 sprouts shoots
- 3 zucchini large, spirilized into spaghetti/angel hair thickness
Garnish:
- 2 green shallots ends trimmed, thinly sliced diagonally
- 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.
- 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
Nutrition
CHERYL WHITE says
It is delicious. I added a little more curry because I like the flavor, taste just like I bought it from the Chinese restaurant. Thanks for sharing
Mathuza says
If i was to use rice vermicelli would i have to cook it before i add it to the stiry fry or would the sauce help cook it? Thanks x
Amanda says
This looks delicious but wondering if leftovers can be frozen?
Ana says
Very tasty recipe. I used 1 lb of chicken breast instead of the chicken thigh – shrimp combo. Thanks for sharing!
Karina says
MMM! Sounds great! Thank you so much for following along with me!
Mrs. Tammy J O'Malley says
Oh my gosh-
You’re SO sweet!! When I was living in Auckland, NZ, with my Kiwi, I was lucky enough to be published TWICE in the Woman’s Day and you’re RIGHT-it is very exciting. Both of mine were also recipe-related, and I even won a $100.00.
This recipe looks good, I may try it with some of those refrigerated, low-carb noodles. It reminds me of a place we loved called The Noodle Canteen!!
Scott in Tampa says
I an only find the shaoxing cooking wine (which has salt in it) Would sake work as a substitute?
Cassie says
Asian stir-fries are one of my favorite all-time dishes! I never tried it with zoodles, which I generally have Italian style. This is such an amazing idea that I think the whole family will love!
anna says
i will try this recipe tonight! i love it ! i just bump into your blog and i love it keep up the good work, i am a healthy food lover and i cook a lot ! I read your story and i absolutely love it so close to mine.
i’m currently doing my researches i wanna open a healthy food blog ,definitely you one one of my inspiration now !
thank you
Karina says
Thank you Anna! I’m so so happy to hear this 🙂 Good luck with your blog!
Elaine Markley says
This looks scrumptious! Just wondering, though, why you used sugar in the sauce. Could I substitute something like Swerve? Thanks!
Karina says
I added the sugar as the Chinese wine is a little strong and the sugar helps soften the flavour combination. However, you can definitely substitute it with Swerve Elaine!