Ingredients

The following ingredients have 4 Servings
  • 1/4 cup light soy sauce
  • 2 tablespoons Chinese rice wine ((Shaoxing))
  • 2 cloves garlic (, minced)
  • 1/2 teaspoon fresh ginger (, grated)
  • 1 teaspoon white sugar or a natural granulated sweetener
  • 9 oz | 250g peeled large shrimp ((prawns), tails on or off)
  • 9 oz | 250g boneless and skinless chicken thigh fillets (, sliced into strips)
  • 2 tablespoons olive oil
  • 2 eggs (, lightly whisked with a pinch of salt)
  • 2 level teaspoons curry powder ((or madras curry paste) - adjust to your tastes*)
  • 1 small onion (, thinly sliced)
  • 1 medium-sized red bell pepper ((capsicum), halved, deseeded, thinly sliced)
  • 100 g | 3.5 oz sugar snap peas ((snow peas), stemmed, strings removed)
  • 60 g | 2oz bean sprouts ((shoots))
  • 3 large zucchini (, spirilized into spaghetti/angel hair thickness)
  • 2 green shallots (, ends trimmed, thinly sliced diagonally)
  • sesame seeds

Instruction

  • Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix through to evenly coat. Set aside.
  • Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.
  • Meanwhile, turn Zucchini into noodles using the Inspirilizer or any spirilizer. Set aside.
  • Prepare all vegetables and have everything ready before cooking.
  • Heat 1 teaspoon of oil in a wok or skillet over high heat. Add the whisked eggs, swirling pan to create an omelette. When omelette has set; break up into small pieces using a spatula or wooden spoon. Remove from pan and set aside. Use paper towel to wipe the wok clean.
  • Add the chicken strips; stir fry for 3-4 minutes or until cooked through. Transfer to a warm plate. Add another teaspoon of oil to wok/skillet; stir fry the shrimp for about 2-3 minutes, or until just turned pink and opaque in colour. (Do not over cook them. They should have a U-shape to them if properly cooked). Remove from pan and set aside.
  • Heat the remaining oil in the wok over high heat. Add 1 teaspoon of the curry powder and stir-fry for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2-3 minutes or until the onion and snow peas begins to soften. Add the zoodles and the remaining sauce. Strir fry for about 2 minutes until the zoodles are just beginning to soften (they will release a lot of water if over cooked). Add the reserved egg, chicken and shrimp; mix all ingredients through together. Season with salt (if needed), and garnish with the green onion slices and sesame seeds to serve.