• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

You are here: Home / Lunch, Dinner and Side Dishes / Chicken & Turkey Recipes / Healthy Stir-Fried Singapore Noodles

Healthy Stir-Fried Singapore Noodles

July 9, 2015 by Lucy Parissi 169 Comments

Jump to Recipe
A takeaway favourite get’s the spiralizer treatment! Healthy stir-fried Singapore noodles with spiralized carrots.
A takeaway favourite get's the spiralizer treatment! Healthy stir-fried Singapore noodles with spiralized carrots.

I have tested a variety of kitchen gadgets since starting this blog and it’s fair to say that some are popular for a brief time and then relegated to a drawer to gather dust. Same goes for food and diet trends – the intense and continuing love affair with kale* being an odd (and slightly baffling) exception. When I first tried spiralised courgette noodles (courgetti or zoodles in the US) I was instantly hooked. So quick and easy, no cooking required and practically no calories. Truly a marvel, especially if you like pasta / noodle dishes but want to keep an eye on your weight.

And the spiralising phenomenon is gathering momentum especially since the introduction of sturdier and more elaborate spiralizers like this Andrew James Tri Blade Vegetable Slicer which they sent me to review. At first glance it looks like a medieval torture device, albeit a miniature one. But once you get past that and embrace the possibilities it really becomes obvious that this could very well be your best kitchen gadget ever. Unlike julienne peelers and simpler handheld spiralizers which can only really handle courgettes and carrots, this device can be used with pretty much any vegetable or firm fruit. In fact you can create really long ‘noodles’ so easily and speedily that it quickly becomes addictive.
* I really love kale. But I don’t understand why it is suddenly being added to absolutely everything from granola to cocktails.
A takeaway favourite get's the spiralizer treatment! Healthy stir-fried Singapore noodles with spiralized carrots.

The spiralizer has little suction feet that make it stick firmly to your table or worktop. Slice the ends of your vegetables so that that they are straight and attach them to the spiky ‘vegetable support’. Select the blade you want to use and insert into the spiralizer. Secure the other end onto the round metal support on opposite side then rotate the handle (whilst holding the side handle) to create the noodles. It took me longer to type this sentence than it actually takes to create the noodles – it is honestly super simple. The spiralizer comes with three types of blades; two create noodles of varying thickness and one can be used as a mandoline slicer. I haven’t even scratched the surface of what it can do – take a look here at a few more suggestions. And before you think the this is all about being super healthy and carb-free let me leave you with those three little words: curly shoestring fries. Or, even better, curly sweet potato shoestring fries.

Andrew James spiralizer review
Healthy Stir-Fried Singapore Noodles

The first recipe I made with the new spiralizer is a takeaway favourite – Singapore Noodles. It was a Friday night ritual for me and my husband – was because the restaurant we order from started messing with the recipe (maybe they changed chefs) and it progressively became blander and almost entirely devoid of any chicken or prawns. So I set to recreate the dish at home – I sort of made the recipe up as I went along but it tastes delicious even if I say so myself! By replacing the rice noodles you make this into healthier and less carorific meal option without sacrificing any of the flavour. Carrot noodles work a treat as they can take the heat of the wok without dissolving. But you could also serve this with courgetti (zucchini noodles) although I think I would only add them at the very end just to coat with the sauce.

And since we are all being so healthy and virtuous I think a little giveaway in in order! Lindeman’s are giving Supergolden Bakes readers the chance to win a personalised crate, a bottle of Lindeman’s, two wine glasses, a chalkboard bottle stopper, a disposable camera and a packet of sunflower seeds. Follow the instructions in the Gleam box to enter!Win a personalised Lindeman’s crate (CLOSED)

A takeaway favourite get's the spiralizer treatment! Healthy stir-fried Singapore noodles with spiralized carrots.

Healthy Stir-Fried Singapore Noodles

Lucy Parissi | Supergolden Bakes
3 from 11 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings

Ingredients

  • 400 g | 14oz skinless chicken breast cut into bite-sized cubes
  • 200 g | 7oz large raw prawns defrosted if frozen
  • 200 g | 7oz shiitake mushrooms stalks removed, sliced thinly
  • 4 large carrots spiralised
  • 2 large eggs lightly beaten (optional)
  • 1 large white onion sliced thinly
  • 1 chilli deseeded and finely chopped
  • 1 red bell pepper sliced thinly
  • 1 green bell pepper sliced thinly
  • 3 garlic cloves minced or 2 tsp garlic paste
  • splash vermouth or Chinese wine or stock /water
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 2 tsp minced fresh ginger
  • 1 heaped tsp mild curry powder
  • 1/4 tsp ground turmeric
  • 4 spring onions scallions sliced thinly, to garnish
  • black sesame seeds to garnish
  • sesame and vegetable oil to fry

Instructions

  • Heat a tablespoon each of sesame oil and vegetable oil in a wok. Add the chicken and stir fry until almost cooked through. Transfer to a plate and set aside.
  • Add a splash more oil and the onions, garlic, ginger and chilli. Stir fry over medium heat 4-5 minutes until the onion is softened.
  • Stir in the curry powder, turmeric and add the sliced peppers and mushrooms. Continue to cook for a further 3-4 minutes.
  • Increase the heat and add the prawns, ketchup, soy sauce and splash of vermouth (stock or water) if the wok is becoming too dry.
  • As soon as the prawns turn pink, add the chicken and carrot noodles. Stir everything together to coat the noodles in the sauce and continue to cook for a further 3-4 minutes, stirring continuously.
  • If you are adding the eggs then push everything to one side of the wok and add the lightly beaten eggs to the other side. Let them cook until almost set then quickly scrabble them and stir everything together.
  • Serve sprinkled with the chopped spring onions and sesame seeds.

Notes

Use firm tofu to make a vegetarian version of this dish.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Healthy stir-fried Singapore noodles with spiralized carrots. Quick, easy and delicious.

FOLLOW ME ON SOCIAL MEDIA
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • Email

Filed Under: Chicken & Turkey Recipes, Lunch, Dinner and Side Dishes, Slimming Friendly Recipes Tagged With: spiraliser

« BBQ Marinated Butterflied Leg of Lamb
Healthy Banana Oat Waffles »

Never Miss A Post!

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Comments

  1. deb stewart says

    July 29, 2019 at 6:05 pm

    I must say that this recipe is pretty labor intensive, but SO WORTH the work. The only modification I made was skipping the chicken and adding more shrimp and it was SIMPLY DIVINE. Thank you for the best dinner I have had, out or at home in awhile. Superb.

    Reply
  2. AmyJo says

    July 15, 2015 at 10:44 pm

    This recipe looks great! I'm just getting into cooking (very late bloomer!) but I want to give this a go 🙂

    Reply
  3. Susan says

    July 15, 2015 at 10:40 pm

    Thank you for the giveaway!

    Reply
  4. Natalie Crossan says

    July 15, 2015 at 10:21 pm

    A lovely giveaway xx

    Reply
  5. Victoria Prince says

    July 15, 2015 at 10:19 pm

    This looks so appetising (and your photography is superb!) – definitely one for my list of recipes I want to try, just need a spiralizer first 🙂

    Reply
  6. Karis says

    July 15, 2015 at 10:13 pm

    Great prize

    Reply
  7. Kat Glynn says

    July 15, 2015 at 9:23 pm

    Lovely giveaway, fingers crossed! x

    Reply
  8. Sarah Wyatt says

    July 15, 2015 at 9:15 pm

    Thank you for the giveaway – something for all the family there!

    Reply
  9. Fiona Martin says

    July 15, 2015 at 9:02 pm

    I do love a drop of Lindemans, the whole prize package looks great!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Slow Cooker Recipes

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook
This site uses cookies: Find out more.