This post is rather long! a tip-off. a movie. a review a pleasant magazine surprise. or a brilliant concept never before seen (in the form of Singapore zoodles).
A new season always begins on the first of the month. you may need to go grab yourself a coffee.
Singapore Zoodle Stir Fry With Chicken + Ig Giveaway was only a matter of time before someone made Singapore Zoodles (Zucchini Noodles) with Chicken AND Shrimp from the traditional takeout Singapore Noodles.
Get your chopsticks ready because you’ll be preparing this variation on a classic repeatedly. And for half as many calories and WW points!
Singapore Zoodle Stir Fry With Chicken + Ig Giveaway
Singapore Zoodle Stir Fry With Chicken + Ig Giveaway is a modern take on the traditional Singapore Noodles—the same delicious flavors, but with fewer calories and carbs! | CafeDeleites.com
Don’t judge me, but this thought suddenly came to me around midnight, so I started looking for a recipe online. Sadly, nothing I looked for turned up.
Why hasn’t this been done before? WHY? Or perhaps I’m focusing on the wrong areas.
The peculiar thing about Singapore noodles is that it’s unclear where the recipe came from. It appears that Singapore does not.
I don’t think anyone minds where they’re from, though; instead, I think everyone is more concerned with where they’re going when there’s a big bowl of noodles in front of them.
Singapore Zoodles is a modern take on the traditional Singapore Noodles—the same delicious flavors, but with fewer calories and carbs! | CafeDeleites.com
Rice noodles with egg, sliced Char Siu (sticky Chinese pork), shrimp (or prawns), curry powder, delicious soy, and Chinese wine-based sauce, and crunchy vegetables make up the westernized Singapore Noodles.
There are only two regular ingredients in THIS recipe that have been swapped out. The meat AND the noodles.
Having said that, you can substitute a package of rice vermicelli (or rice stick noodles) for the Zoodles in this dish by preparing it according to the packet’s instructions.
AND! If you want to be more authentic, use this Char Siu recipe. BUT! We’re aiming for low-carb, low-calorie, high-flavor chicken and Zoodles today.
Since there are so many individuals who want to know what the greatest spiralizer is and how to obtain one but can’t, I desired to assist.
Thus, last year when Ali (the developer of this new Holy Grail) first came to me… I refused. Because I’m so wise, I did decline her offer to give something away. (That’s sarcasm, by the way.)
Singapore Zoodle Stir Fry With Chicken + Ig Giveaway (Pinterest)Short version: After being rejected, I thought, “Wait a minute!” How am I acting? People require this. No. With capital letters, italics, and an exclamation point, they NEED this! Let’s do a DRAWING!
We’re both incredibly thrilled to give someone fantastic cooking equipment they MUST have if they’re spiralizing mad…like me.
After that, you’ll be able to prepare these Creamy Sun Dried Tomato + Parmesan Chicken Zoodles and Avocado Alfredo Zoodles with ease.
Many thanks, Ali!
But hold on. A spiralizer is what? It changes the game for zoodle makers. It can spiralize any vegetable into four various noodle sizes, including zucchini, sweet potatoes, carrots, potatoes, and beets.
It’s amazing, simple to use, simple to clean, and FAST. You don’t need biceps to *work* it, unlike the less expensive spiralizers that I still proudly own. To learn more and to be eligible to win, be sure to follow this link to sign up for Instagram.
Third. The summary
These past few weeks, a lot has occurred:
1. Recipes that are featured and recreated all around the world, with some going insanely viral online.
Delivery of The Inspirilizer made it feel like Christmas.
3/ The top women’s publication in Australia, Woman’s Day, featured my Instagram account. Yes, I yelled.
4/ My website friend (secret girl crush) From the other side of the globe, Heidi from Foodiecrush mentioned me here on her blog. Oh, well, nothing to worry about. NOT.AT.ALL.
To tell everyone in my house what she wrote at 6:30 in the morning while shoving my phone in their faces—exactly what you want to happen at 6:30 in the morning—I may have accidentally rolled out of bed in shock, turned a little pale, laughed, then cried, and run screaming out of my room while tripping over Legos.
No huge deal, though. Since I started this blog TWO YEARS AGO, she has solely served as my hero.
(There might have been a long, mushy, awkward email after.) You can learn a little bit about both of us in this handy post since Heidi also mentions Ali!
Thank you, Heidi!
***
Having so many ingredients in a recipe can initially appear pretty overwhelming. Zoodles, chicken, shrimp, and an omelet.
But once you’ve prepared them all while jiving in your kitchen to loud music, everything comes together quickly. Preparation is key for any stir-fry recipe!
The next step is to simply start dumping everything into your wok (or skillet) and cooking it until your home begins to smell like a Chinese restaurant.
I can prepare this recipe in about 10 minutes, from beginning to end.
(Since I’m not a chef, I won’t be including cutting.) When everything is finished, Singapore Zoodles are prepared and may be consumed without having to worry about their calorie or carb content.
And the winner is PERFECT Singapore Zoodles! The only distinction I could make between this and the original rice-noodle version is that the latter is saucier.
Singapore noodles are frequently too dry. Zoodles won’t have that texture, but they WILL have the same flavors.
Singapore Zoodle Stir Fry With Chicken + Ig Giveaway (Pinterest)INGREDIENTS of Singapore Zoodle Stir Fry With Chicken + Ig Giveaway
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 | 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, spiralized into spaghetti/angel hair thickness
Garnish:
- 2 green shallots, ends trimmed, thinly sliced diagonally
- sesame seeds
INSTRUCTIONS for Singapore Zoodle Stir Fry With Chicken + Ig Giveaway
- The sauce ingredients are combined with a whisk. The shrimp should be dried with a paper towel.
Add 2 tablespoons of sauce to the shrimp and combine to coat thoroughly. Place aside. - Chicken strips should be given 1 tablespoon of sauce. To coat equally, thoroughly stir. Place aside.
- Use any spiralizer, including the Inspirilizer, to make zucchini noodles in the meantime. Place aside.
- Before cooking, prepare all the vegetables and have everything ready.
- In a wok or skillet, heat 1 teaspoon of oil over high heat. Swipe the pan while adding the whisked eggs to make an omelet. Use a spatula or wooden spoon to break up the omelet into small pieces once it has hardened. Take out of the pan and place aside. To clean the wok, use paper towels.
- Stir-fry the chicken strips for 3–4 minutes, or until fully done.
To a heated platter, transfer. One more teaspoon of oil should be added to the wok or skillet. Stir-fry the shrimp for two to three minutes, or until they are just beginning to become pink and opaque. (Avoid overcooking them. If correctly cooked, they should have a U-shape to them. Take out of the pan and place aside. - Over high heat, warm up the remaining oil in the wok. Stir-fry for 30 seconds or until the curry powder is aromatic after adding 1 teaspoon. When the onion and snow peas start to soften, add the veggies and stir-fry for an additional two to three minutes. Add the remaining sauce and the zoodles. Stir-fry the zoodles for about 2 minutes, or until they start to soften (they will release a lot of water if overcooked). Add the chicken, shrimp, and saved egg; combine all ingredients thoroughly. To serve, season with salt (if necessary) and top with sesame seeds and green onion segments.
NOTES
*How much curry powder you use depends on you. Start with 2 teaspoons, taste it, and then increase the amount.