Spiralized Singapore noodles

Spiralized Singapore noodles

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(6 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 2
Vegetable noodles not only bring this dish up to 4 of your 5 a day, they also slash the calories and boost the nutrition of this spicy supper

Nutrition and extra info

Nutrition: per serving

  • kcal298
  • fat7g
  • saturates3g
  • carbs25g
  • sugars21g
  • fibre10g
  • protein29g
  • salt4.4g
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Ingredients

  • 1 large mooli (daikon radish), 2 courgettes or 3 carrots
  • 2 tsp coconut oil, or vegetable oil
  • thumb-sized piece ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 fat red chilli, ½ finely chopped, ½ thinly sliced into rings
  • 2 fat garlic cloves, crushed
  • 6 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1½ tbsp curry powder
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp teriyaki sauce
  • 150g pack raw prawns, roughly chopped
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g cooked ham, shredded
  • 2 large handfuls beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • coriander, to serve
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Use a spiralizer or julienne peeler to create vegetable noodles – use the large noodle attachment. Set aside.

  2. Heat the oil in a wok over a high heat. When hot add the ginger, chopped chilli, garlic and spring onions, stir-fry for 30 secs-1 min until just softened. Add the curry powder, soy sauce, teriyaki, prawns and ham and cook for another 2 mins, until the prawns turn pink.

  3. Add the vegetable noodles and beansprouts, stir around the pan for 1 min more until the noodles have softened a little but still have a nice bite – don’t cook for too long or they will turn watery. Serve scattered with coriander and the sliced chilli, with lime wedges on the side.

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Comments, questions and tips

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penguinchef
5th Jan, 2017
2.55
We really enjoyed the courgette noodles with the bean sprouts, but found the sauce too harsh. I think less curry powder. There are other recipes for Singapore noodles with much nicer sauce.
Jules1301
12th Nov, 2015
5.05
I love this recipe, it tastes great and is so easy to make. I always leave my courgette noodles in a colander for half an hour or more, then put them in a teatowel and lightly squeeze to get more moisture out. I can't use Soya sauce due to the wheat content so used 3 tablespoons of teriyaki sauce instead. I also sprouted my own mung beans as I don't like the shop bought bean sprouts. I didn't use the coriander on serving as I hate the stuff! I didn't have any lime for serving with but will get some for next time to see if it's worth it or if it's something that can be missed out. I will be making this recipe again! My husband agrees!
twirlybites
4th Mar, 2015
This looks like a great recipe! To alleviate concern around soggy zucchini noodles, I highly recommend allowing them to drain in a colander for 5 minutes prior to serving. More tips on on spiralizing can be found on TwirlyBites.com ! :)
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