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5 from 4 votes

Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)

A twist on the classic Singapore Noodles only low carb and low calories with Zoodles will leave your house smelling like a Chinese restaurant!
Weight Watchers Smart Points: 6 per serve!
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Servings: 4
Calories: 318kcal
Author: Karina - Cafe Delites



  • 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 | 250g peeled large shrimp (prawns), tails on or off
  • 9 oz | 250g 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
  • 100 g | 3.5 oz sugar snap peas (snow peas), stemmed, strings removed
  • 60 g | 2oz bean sprouts (shoots)
  • 3 large zucchini , spirilized into spaghetti/angel hair thickness


  • 2 green shallots , ends trimmed, thinly sliced diagonally
  • sesame seeds


  • 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.


*The amount of curry powder is a personal thing. Start with 2 teaspoons; taste test and work your way up from there.


Calories: 318kcal | Carbohydrates: 7.6g | Protein: 28.7g | Fat: 15.2g | Cholesterol: 2.4mg | Fiber: 1.5g | Sugar: 5.2g