Singapore Noodles

Vegetable

Preparation time: 25 min

Vegetarian

Vegan

This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
 

Ingredients (serves 8)

  • 3 medium zucchini, peeled & spiralised (using a thin blade)
  • 1 tbsp peanut oil
  • 1 brown onion, diced
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 4 cups vegetables, diced (I used carrot, broccolini & snow peas)
  • 1 tbsp curry powder
  • 3 tbsp gluten-free soy sauce
  • 1 tbsp tomato paste (or low-calorie tomato sauce)
  • 1 tbsp Sriracha or other chilli paste (optional)

Method

  1. In a large frypan or wok, heat the oil, add the onion, ginger & garlic. Cook stirring for 5 mins. Add the 4 cups of vegetables & cook for a further 5 mins, stirring.
  2. Mix the curry powder, soy sauce, tomato paste & chilli (if using) with 2 tbsp water in a small bowl.
  3. Add the sauce mix & zucchini noodles to the pan.
  4. Using tongs, mix gently around until noodles are cooked & liquid has evaporated.
  5. Serve.


Notes

  • If freezing, cook everything, including the sauce but leave out the zoodles, adding them at the last minute once reheated.
  • You could also use the Konjac Angel Hair noodles or carrot zoodles.
  • Reduce the amount of curry powder used if you don't like any heat or if it upsets your tummy.
  • Supplement the vegetables with other low starch ones to your liking.
  • There is no need to peel the zucchini; I just do it as I think the skin tastes bitter.