Singapore Zoodle Stir Fry with Chicken & Shrimp

17 30 355
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Singapore Zoodle Stir Fry with Chicken & Shrimp
Health Rating
Low carb stir-fry dinner with veggies.

Ingredients


1/4 cup Soy sauce (or tamari for gluten-free)
2 tbsp Rice wine
2 clove(s) Garlic (minced)
1/2 tsp minced Ginger root
1 tsp Granulated sugar (or coconut sugar)
256 gm Shrimp, raw
256 gm Chicken thighs, boneless, skinless
2 tbsp Olive oil
2 medium egg Egg (lightly whisked)
2 tsp Curry powder
1 small Yellow onion (thinly sliced)
1 medium pepper(s) Red bell pepper (halved, deseeded, thinly sliced)
100 gm Sugar snap peas (stemmed, strings removed)
60 gm Bean sprouts
3 large Zucchini (spirilized into noodle/spaghetti/angel hair thickness)
1 tbsp Green onion, scallion, ramp (thinly sliced, for garnish)
1 tbsp Sesame seeds (for garnish)

Instructions


1. Prepare all vegetables and have everything ready before cooking.

 

2. Whisk together soy sauce, rice wine, garlic, ginger and sugar and set aside.

 

2. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix through to evenly coat. Set aside.

 

3. Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.

 

4. 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.

 

5. 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.

 

6. Heat the remaining oil in the wok over high heat. Add curry powder and stir-fry for 30 seconds or until fragrant. Add onions, bell peppers, snap peas, and bean spouts and stir-fry for 2-3 minutes or until the onion and snap peas begins to soften.

 

7. Add the zoodles (zucchini noodles) and the remaining sauce. Stir 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 green onion and sesame seeds to serve.

Nutrition Facts

Per Portion

Calories 355
Calories from fat 141
Calories from saturated fat 25.9
Total Fat 15.7 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.4 g
Cholesterol 228 mg
Sodium 1198 mg
Potassium 1185 mg
Total Carbohydrate 18.3 g
Dietary Fiber 4.5 g
Sugars 11.0 g
Protein 34 g

Dietary servings

Per Portion


Meat 1.4
Meat Alternative 0.3
Vegetables 5.1

Energy sources


Pygal2%383.523340178975490.8336425730424721%430.09446362098646110.1948249293402340%416.13281095213557229.8651098256777338%310.76151491274425138.18405916582721%40%38%AlcoholCarbohydratesFatProtein

Notes:

Quick Tips:

Don't want to use zoodles? You can use regular soba noodles instead.

Safety

Never eat poultry that is raw, or not cooked through. Internal temperature of chicken should be 165F or 74C degrees.

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