Spiralized Singapore noodles

Spiralized Singapore noodles

By Cassie Best
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(10 ratings)
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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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Roxywriter
12th Nov, 2017
5.05
This recipe is delicious! I used 1 zucchini and 2 carrots, and replaced the 150g of prawns with 150g of chicken. I only used about a cm length of chilli (as I'm not a fan of hot food) and I didn't add coriander as I don't like it. But in the end it turned out beautifully! I found adding a bit of water with the sauce helped avoiding it from reducing to nothing on the hot pan. I didn't have an issue with 'soggy zucchini' at all. Will definitely be making this one again!
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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