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An epic idea starts here, and it comes in the form of a Zucchini Noodle Stir Fry inspired by Singapore style flavors. New month, new season, new excuse to shake up your dinner routine. You might want to grab a coffee, because this is the kind of recipe shift that sparks a whole cooking mood.
It was only a matter of time before someone turned classic takeout noodles into a bright, lighter bowl of Singapore style zoodles with chicken and shrimp. This zucchini noodle stir fry chicken twist cooks fast, satisfies deeply, and gets even better when served alongside a tray of Roasted Broccoli and Green Beans for a garlicky, parmesan crisped side that keeps the meal fresh and filling. Get your chopsticks ready, because this zoodle stir fry is one you will come back to again and again.
What Makes This Recipe So Good
This Zucchini Noodle Stir Fry works because it nails the balance that most lighter stir fries miss. Instead of watery vegetables or limp noodles, the quick sear gives the zoodles a firm bite while the curry seasoning creates a bold, takeaway style flavor that actually sticks.
The method also lets the chicken and shrimp cook in layers, so every bite has contrast and real depth. This approach makes a zucchini noodle stir fry chicken bowl that tastes vibrant, satisfying, and far more complex than the short cooking time suggests.
What Goes Into Zucchini Noodle Stir Fry
This stir fry uses simple pantry ingredients but relies on good technique to get the best flavor out of the chicken, shrimp, and zoodles.
- Light Soy Sauce: Provides the base seasoning for the sauce and gives the zucchini noodles enough depth without overpowering the more delicate shrimp and chicken.
- Curry Powder: Adds the signature Singapore style flavor and helps the sauce cling to the zoodles for a richer, more satisfying stir fry.
- Zucchini Noodles: The heart of this dish, spiralized zucchini cooks fast and absorbs the sauce while keeping the meal lighter than classic noodle stir fries.
- Chicken Thigh Fillets: Juicy and forgiving, thigh meat stays tender during high heat cooking and brings balance to the shrimp for a fuller, more satisfying protein mix.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Zucchini Noodle Stir Fry
- Make the Sauce: Whisk the soy sauce, rice wine, garlic, ginger and sugar together until smooth. Set it aside within reach for fast cooking later.
- Marinate the Proteins: Pat the shrimp dry and coat them with two tablespoons of the sauce. Coat the chicken strips with one tablespoon of sauce and set both aside.
- Prep the Zoodles: Spiralize the zucchini into thin noodles and place them in a bowl. Keep them close since they cook very quickly.
- Prepare Vegetables: Slice onion, bell pepper and peas. Make sure everything is prepped before you start cooking.
- Cook the Eggs: Heat a teaspoon of oil in a hot wok and pour in the whisked eggs. Let them set into a thin omelette, then break it into small pieces and remove from the wok.
- Stir Fry Meat: Add the chicken to the hot wok and cook for three to four minutes until done. Add more oil and cook the shrimp for two to three minutes until they turn pink, then set aside.
- Build the Flavors: Heat the remaining oil, add one teaspoon of curry powder and stir until fragrant. Add the vegetables and cook for two to three minutes until they begin to soften.
- Finish: Add zoodles and the remaining sauce and cook for about two minutes until tender. Return egg, chicken and shrimp to wok, toss, season and finish with green onion and sesame seeds.
For a bright and refreshing side, Lemon Garlic Asparagus adds a crisp, citrusy lift that complements the warm curry notes of the stir fry without weighing the meal down. The tender asparagus tips and light garlic finish pair beautifully with the zoodles and keep the plate feeling balanced.
If you want something a little heartier, Stuffed Mushrooms bring savory richness, while Corn Casserole adds a soft, sweet contrast that rounds out the meal. Together, they create a mix of textures that turns this Zucchini Noodle Stir Fry into a full, satisfying dinner spread.
Tips For Making Zucchini Noodle Stir Fry
- Pat the shrimp extra dry before marinating. It helps them sear instead of steaming, which means better color and a sweeter, cleaner flavor.
- Keep the zucchini noodles as dry as possible. If they look watery, blot them lightly with paper towels to avoid a soggy stir fry.
- Cook everything fast and hot. This dish moves quickly, so having all your vegetables prepped before you start makes the process feel smooth and honestly more fun.
- Add the curry powder directly to the oil. Letting it bloom for a few seconds wakes up the flavor and gives the whole stir fry a deeper, more pronounced aroma.
Recipe FAQ’s
Work with high heat and a short cook time. Zoodles release water quickly, so stir fry them just until they start to soften, then remove from the heat. Blotting them lightly before cooking also helps keep the texture firm.
Bloom the curry powder in hot oil before adding any vegetables. This step unlocks deeper color and aroma and helps the seasoning cling to the noodles.
It is better not to. Proteins, eggs and vegetables all cook at different speeds, so layering them keeps everything tender and prevents overcooking.
Watch Me Make Zucchini Noodle Stir Fry
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Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)
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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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
This looks delicious but wondering if leftovers can be frozen?
Very tasty recipe. I used 1 lb of chicken breast instead of the chicken thigh – shrimp combo. Thanks for sharing!
MMM! Sounds great! Thank you so much for following along with me!
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!!
I an only find the shaoxing cooking wine (which has salt in it) Would sake work as a substitute?
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!
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
Thank you Anna! I’m so so happy to hear this 🙂 Good luck with your blog!
This looks scrumptious! Just wondering, though, why you used sugar in the sauce. Could I substitute something like Swerve? Thanks!
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!