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Photo of Singapore zoodles by WW

Singapore zoodles

2
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Raw peeled prawns

300 g, deveined, tails intact

Curry powder

1 tbs

Fresh ginger

2 tsp, crushed

Crushed garlic

1 tsp

Garlic

½ clove(s), crushed

97% fat-free deli sliced ham

100 g, chopped

Green shallot(s)

4 individual, thinly sliced

Vegetable mix, non-starchy, frozen

375 g, thawed, or fresh variety

Egg(s)

4 medium, lightly beaten

Zucchini

500 g, spiralised into zoodles

Oyster sauce

2 tbs

Instructions

  1. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry prawns, curry powder, ginger and garlic for 2 minutes or until prawns are almost cooked through. Transfer to a plate.
  2. Add remaining oil to wok and heat for 20 seconds. Stir-fry ham and half the shallots for 1 minute or until ham is lightly browned. Add stir-fry vegetables and stir-fry for 2 minutes or until vegetables are tender.
  3. Make a well in centre of stir-fry and carefully add egg to centre of wok. Stir egg to break up into lumps as it sets. Add prawn mixture, zucchini and oyster sauce and toss until heated through. Serve topped with remaining shallots.

Notes

Add it: 300g shredded skinless lean cooked chicken breast with zucchini in Step 3. Swap it: Zucchini spaghetti for 400g fresh Singapore noodles.

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