A takeaway favourite get's the spiralizer treatment! Healthy stir-fried Singapore noodles with spiralized carrots.
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2.4 from 10 votes

Healthy Stir-Fried Singapore Noodles

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
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.