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Photo of Singapore courgetti noodles by WW

Singapore courgetti noodles

2
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
A classic revisited. Courgette replaces the noodles and gives this dish a fresh spin. Chopsticks optional!

Ingredients

Sesame Oil

1 tablespoon(s)

Stir fry mixed vegetables

600 g

Curry Powder

1 tablespoon(s), madras

King Prawns, Cooked

300 g

Wafer thin ham

75 g, torn

Kikkoman Tamari Gluten Free Soy Sauce

2 tablespoon(s)

Rice Wine Vinegar

1 tablespoon(s)

Courgette

600 g, spiralised

Chilli, green or red

1 individual, finely sliced

Coriander, fresh

1 tablespoon(s), leaves roughly chopped

Instructions

  1. Heat the sesame oil in a large frying pan or wok over a high heat. Once hot, add the stir-fry vegetables and curry powder, and cook for 5 minutes or until softened, stirring regularly.
  2. Next, stir in the prawns and ham, along with the tamari and rice wine vinegar and cook for a further 3 minutes or until everything is heated through.
  3. Meanwhile, heat the courgetti according to pack instructions. Drain, if necessary, and put in a large mixing bowl. Add the vegetable, prawn and ham mixture and toss together to combine. Season to taste.
  4. Divide the mixture between 4 shallow bowls. Scatter over the red chilli and then the fresh coriander to serve.

Notes

Swap half of the courgetti for 60g dried rice noodles (gluten free).

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