Healthy & Flavorful Singapore Zoodles: A Low-Carb Chicken & Shrimp Stir Fry
What if your favorite takeout dish could be transformed into something equally delicious, yet remarkably healthier and lighter? Imagine the bold, aromatic flavors of classic Singapore Noodles, but with a vibrant, low-carb twist that leaves you feeling satisfied without the guilt. Get ready to meet your new obsession: Singapore Zoodles. This innovative dish takes the beloved original and reimagines it using fresh zucchini noodles, creating a stir-fry that’s bursting with flavor, incredibly satisfying, and perfect for a healthy lifestyle. It’s an epic culinary idea that truly needs to be experienced!
The concept of converting a carb-heavy classic into a lighter, veggie-packed meal is nothing short of revolutionary. We’ve all fallen in love with the intricate dance of flavors in traditional Singapore Noodles – the savory soy, the fragrant curry, the tender proteins, and the crisp vegetables. It was only a matter of time before someone dared to swap those rice vermicelli noodles for their spiralized zucchini counterparts. This recipe doesn’t just replace the noodles; it elevates the entire experience, bringing together succulent Chicken AND Shrimp in a symphony of taste that you’ll want to recreate time and time again. Prepare your chopsticks, because this healthy twist on a classic is about to become a staple in your kitchen, offering all the joy of your favorite Asian takeout with half the calories and a fraction of the Weight Watchers Points!
The ‘Eureka!’ Moment: Why Singapore Zoodles?
The inspiration for this dish struck me late one night, a true “aha!” moment that sent me straight to my kitchen for a quick search. I scoured the internet, convinced that such a brilliant concept must already exist. Yet, to my surprise and slight bewilderment, my search yielded nothing. Not a single recipe for Singapore Zoodles with chicken and shrimp! This begged the question: WHY? Why hadn’t anyone thought of this before? Or perhaps, I was simply looking in all the wrong places for this culinary gem.
The beauty of this invention lies in its ability to adapt and transform. While the idea of traditional Singapore Noodles evokes images of bustling Asian markets and rich culinary history, the dish itself has a rather mysterious origin. Despite its name, many food historians believe that Singapore Noodles did not actually originate in Singapore, but rather in Hong Kong as a Westernized interpretation of Cantonese stir-fried vermicelli. However, when faced with a steaming, fragrant bowl of these delectable noodles, few people are truly concerned with their geographical birthplace. The only thing that truly matters is their destination – straight into your eager mouth!
From Classic to Low-Carb: The Zoodle Revolution
The traditional Westernized Singapore Noodles typically feature delicate rice noodles, scrambled egg, thinly sliced Char Siu (sticky Chinese barbecue pork), succulent shrimp or prawns, a generous hint of aromatic curry powder, a savory soy and Chinese wine-based sauce, and a medley of crisp, fresh vegetables. It’s a dish renowned for its complex flavors and satisfying textures.
In our reinvented Singapore Zoodles, we’ve made just two key substitutions to dramatically reduce the carb count and boost the nutritional value without compromising on taste. We’ve replaced the rice noodles with fresh zucchini noodles and opted for tender chicken instead of Char Siu pork. This simple swap significantly lowers the calories and carbohydrates, making it an ideal choice for those following a low-carb, keto-friendly, or Weight Watchers diet. However, for those who crave the authenticity of the original, you can absolutely prepare a packet of rice vermicelli according to package instructions and use them instead of the zoodles. And if you’re a fan of Char Siu, feel free to use this Char Siu recipe to incorporate it into your stir-fry. But for today, we’re celebrating the delicious combination of chicken and Zoodles: a dish that’s proudly low carb, low calorie, and sky-high in flavor!
Mastering the Stir Fry: Prep for Success
When you first glance at the ingredient list for this recipe, the number of components – from omelette and chicken to shrimp and zoodles – might seem a little intimidating. But don’t be deterred! The secret to a successful and stress-free stir-fry lies in one golden rule: prep first! This culinary philosophy, known as “mise en place,” means having all your ingredients chopped, measured, and ready to go before you even turn on the heat. Once everything is prepped, you’ll be amazed at how quickly this dish comes together. Imagine yourself dancing around your kitchen, your favorite music blaring, as you effortlessly combine each element into a spectacular meal. Because with any stir-fry, the actual cooking process is incredibly fast.
Before you begin cooking, ensure your sauce ingredients are whisked together, the shrimp and chicken are marinated, the zucchini is spiralized into delicate noodles, and all your vegetables are sliced and ready. This organized approach transforms what might seem like a complex meal into an enjoyable and efficient cooking experience. With your workspace clean and everything within reach, you’re set for a seamless culinary adventure.
The Sizzling Symphony: Cooking Your Singapore Zoodles
Once your prep is complete, the magic happens rapidly. It’s simply a matter of tossing everything into your wok or large skillet over high heat. The aroma will quickly fill your home, making it smell exactly like your favorite Chinese restaurant, promising a delectable feast to come. The entire cooking process, from the first sizzle to the final plating, takes roughly just 10 minutes (not including the initial chopping and spiralizing, of course, because let’s be real, most of us aren’t professional chefs with lightning-fast knife skills!). This speedy cooking time makes Singapore Zoodles an ideal choice for busy weeknights when you crave something flavorful and healthy without spending hours in the kitchen.
The steps are straightforward: first, cook the lightly whisked eggs into a delicate omelette, breaking it into small pieces and setting aside. Then, stir-fry the marinated chicken until perfectly tender, followed by the shrimp until it just turns pink and opaque (remember, a U-shape indicates perfectly cooked shrimp, avoiding rubbery results). Finally, the vegetables and zoodles hit the pan. The curry powder is briefly stir-fried to release its full fragrance before the onions, bell pepper, and sugar snap peas join in. The zoodles are added last, absorbing the remaining sauce and softening slightly – be careful not to overcook them, as zucchini releases a lot of water. Combining all the cooked elements with the rich, aromatic sauce creates a harmonious stir-fry that is both incredibly satisfying and wonderfully guilt-free.
Flavor, Texture, and Nutritional Benefits
The result? PERFECT Singapore Zoodles, a true culinary triumph! One subtle difference you might notice between this zoodle version and the original made with rice noodles is that our dish tends to be a bit saucier. Traditional Singapore Noodles are often on the drier side, and while zucchini noodles won’t replicate the exact chewiness of rice vermicelli, they beautifully absorb the rich, curry-infused sauce, ensuring every bite is packed with incredible flavor. You might miss the precise texture of rice noodles, but you certainly won’t miss the carbs or calories, and you’ll absolutely revel in the authentic, delicious taste.
Beyond the delightful taste and efficient cooking, Singapore Zoodles offer significant nutritional advantages. Zucchini is a low-calorie, low-carb vegetable rich in vitamins A and C, potassium, and fiber. By swapping out high-carb rice noodles for zucchini, you create a meal that supports weight management, stabilizes blood sugar levels, and boosts your daily vegetable intake. The lean chicken and shrimp provide an excellent source of protein, essential for muscle repair and satiety, while the medley of colorful vegetables adds vital nutrients and antioxidants. This dish truly allows you to indulge in bold Asian flavors without compromising your health goals.
Watch the Magic Happen: A Visual Guide
To make your cooking experience even easier and more enjoyable, I’ve prepared a step-by-step video demonstrating how to create these incredible Singapore Zoodles. You can find the full recipe video on my YouTube channel. Watching the process unfold visually can be incredibly helpful, especially for stir-fries where timing and technique are key. Follow along as I guide you through each stage, from prepping the ingredients to achieving that perfect sizzle in the wok, ensuring your Singapore Zoodles turn out flawlessly every time!
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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
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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.
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Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.
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Meanwhile, turn Zucchini into noodles using the Inspirilizer or any spirilizer. Set aside.
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Prepare all vegetables and have everything ready before cooking.
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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.
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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.
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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.
