It was only a matter of time before someone transformed the classic takeout Singapore Noodles into Singapore Zoodles (Zucchini Noodles) with Chicken AND Shrimp. Get your chopsticks ready, because this is one twist on a classic you’ll be making time and time again. And for half of the calories and Weight Watchers Points!
When this idea hit me over the head at midnight (don’t judge me), I searched and searched for a recipe online. But alas, nothing came of my search. Why hasn’t anyone done this before? WHY? Or maybe I’m looking in the wrong places. The weird part about Singapore Noodles is it’s an unknown mystery as to where the recipe originated. Apparently, not in Singapore. However, when there’s a big bowl of Noodles in front of you, I don’t think anyone particularly cares where they’re from, only focusing on where they’re going ?
The westernized Singapore Noodles consists of rice noodles with egg, sliced Char Siu (sticky Chinese pork), shrimp (or prawns), curry powder, a succulent soy and Chinese wine based sauce, and crisp vegetables. There are only two ingredients in THIS recipe down there ↓ that have been replaced with the usual. The noodles AND the pork. Having said that, you can prepare a packet of rice vermicelli (or rice stick noodles) to packet instructions and replace the Zoodles in this. AND! You can use this Char Siu Recipe if you’d rather be more authentic. BUT! Today, we’re going with chicken and Zoodles: low carb, low calorie, high flavours.
At first look of the recipe, it can seem quite daunting to have so many elements in the recipe. Omelette, chicken, shrimp, zoodles. But once you’ve prepared them all, dancing around with your music blaring in your kitchen, everything comes together fast. As with any stir fry recipe, prep first!
From there, it’s a matter of throwing everything in to your wok (or skillet) until your house smells like a Chinese restaurant. It takes me roughly 10 minutes to have this recipe ready — from start to finish. (Not including chopping because I’m not a chef.) Once it’s all done, Singapore Zoodles are ready to be enjoyed and devoured without any carb or calorie load to worry about.
And PERFECT Singapore Zoodles for the win! The only difference I found with this version and the original made with rice noodles, is this one is saucier. Singapore Noodles are usually on the dry side. You won’t have that same texture with Zoodles BUT you WILL have the same flavours.
To make our lives easier, I’ve made you another video on my YouTube channel:
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