Singapore Zoodle Stir Fry with Chicken (Zucchini Noodles)
0 - Paleo, 5 - Seafood - Fri, Chicken
Ingredients
Sauce:
1/4 cup coconit aminos
2 tablespoons Chinese rice wine (Shaoxing)
2 cloves garlic , minced
1/2 teaspoon fresh ginger , grated
1 teaspoon granulated stevia
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 avacodo 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
3 large zucchini , spirilized into spaghetti thickness
Garnish:
2 green shallots , ends trimmed, thinly sliced diagonally
sesame seeds
Directions
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.
Nutrition
Calories: 318 kcal
Cholesterol 2.4mg