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.
* I really love kale. But I don’t understand why it is suddenly being added to absolutely everything from granola to cocktails.
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.
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.
Healthy Stir-Fried Singapore NoodlesPrint Rate
- 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
- 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.