Spaghetti Squash Singapore Noodles
Singapore Noodles gets a low carb twist using spaghetti squash instead of traditional rice noodles. The easy stir fry noodle dish is very flavorful and looks a lot like the original.
Ingredients
- 2 lbs spaghetti squash, cooked and shredded into noodle strands
- 2 tbsp + 1 tsp cooking oil
- 2 large eggs, lightly whisked
- 1/4 lb shrimp, shelled and deveined
- 1/4 lb chicken breast, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 medium carrot, thinly sliced
- 1 cup snow peas, stemmed
- 2 cloves garlic, minced
- 2-3 tsp curry powder
- 1 tbsp fresh cilantro leaves, for garnish
Sauce
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- 1/4 tsp sugar
Instructions
- In a small bowl, add sauce ingredients. Whisk to combine and set aside.
- Add 1 tsp of oil to a large wok or skillet. Bring to medium heat. When oil is hot, add in whisked eggs.
- Let eggs cook, swirling them as they cook so that the eggs become scrambled. When eggs are finished, remove from wok and set aside. Clean wok/skillet.
- Add 1/2 tbsp oil to wok/skillet and bring to medium-high heat. Add in shrimp and chicken. Stir and cook a few minutes until everything is just cooked. Remove and set aside.
- Add 1/2 tbsp oil to wok and bring to medium-high heat. Add in bell peppers, carrots and snow peas. Cook a few minutes until vegetables are just cooked and still very crispy. Remove and set aside.
- Add remaining oil and garlic to wok. Bring to medium-high heat and let the garlic cook for a few seconds until the aroma of the garlic is released. Add in spaghetti squash, shrimp, chicken, bell peppers, carrots, snow peas and eggs. Drizzle sauce over ingredients.
- Stir fry everything for a few minutes until sauce is evenly mixed in. Add in curry powder. Stir and cook until everything is evenly mixed. Taste and adjust seasoning as needed. Remove from heat. Garnish with fresh cilantro. Serve warm.
Notes
- The 2 lbs of spaghetti squash is measured by weighing the whole spaghetti squash before cooking, removing seeds and shell.
- I used the Instant Pot method for cooking spaghetti squash. You can also use the microwave or oven method.
- You can replace chicken with beef, pork or tofu.
- You can replace vegetables with green beans, napa cabbage, celery, bok choy.
Serving: 0.25of recipe, Calories: 227kcal, Carbohydrates: 13g, Protein: 17g, Fat: 12g, Saturated Fat: 2g, Sodium: 520mg, Fiber: 3g, Sugar: 5g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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