Confession time. We trust each other, right? Okay. So, here it is. I have only just joined the spiralling revolution. Like in the last 6 days. Before that, well, I never spiralized anything. In. My. Life. All the shocked emojis please. But the game changing play are these Singapore Zoodles.
Mildly spicy, slightly salty with the soy, vaguely sticky sweet from the hoisin, and creamy and rich from the poached egg. That’s how our noodle situation goes down around here.
But… there is a but. And it goes like this… I get the feeling that we (you and me) still don’t see zoodles as an acceptable stand in for noodles. Carbs… we ♡ you.
So this is Singapore zoodles… kind of. I may have made this 30 minute dinner a noodle/zoodle hybrid. Baby steps, guys. Baby steps.
Okay. Maybe we can talk about how I thought that a vegetable could never replace our forever BFF… carbs. Or the fact that I was pretty sure that cooked zucchini noodles would be a bit mushy. So pretty much the most undesirable quality in a vegetable… ever. We all know that this gorgeous summer vegetable is know for its watery disposition, unless of course it’s roasted to a golden brown. But that’s not where we’re going today. No one wants Mushy Singapore Zoodles. NO ONE!
Well, friends. I was WRONG. Like, I could not have been more wrong. The spiraliser has been working overtime this week. Everything from potatoes to squash to sweet potato have met the brand new blades of my pocket sized spiraliser. Nothing was safe these last few days. When you have a spiraliser everything is also a 30 minute meal. Yeah. Totally. Awesome. Chalk up another win for the short of time and hungry people out there. <- Pretty much all of us.
When I was digging into the idea of Singapore noodles I came across a bajillion recipes and they all had one thing in common. Curry powder. It struck me as a bit odd to have a curry powder in an Asian dish. But, of course Singapore noodles are a “Westernised” Asian dish. So, pretty much make it how you want. Just make it nice.
So, I’ve put my own twist on this. A hint of curry powder, so as not to over power. The addition of our new favourite go to veggie- zoodles and I’m fairly certain that the addition of a poached egg isn’t really “traditional” but protein. And it’s a bonus that it keeps this dinner full of veggies and protein, but it’s still vegetarian and perfect for meatless Monday, or any other night.
So, set your 30 minute timer and get your zoodles on. If you’re looking for more info on exactly how awesome zoodles are, you can check out The Complete Guide To Zoodles.
Simple Singapore Zoodles
- 1 zucchini spiralized
- 1 small pack of thin egg noodles cook according to package instructions
- 2 cloves garlic grated
- 1 piece thumb size of ginger grated
- 1 red bell pepper sliced into thin strips
- 1 yellow bell pepper sliced into thin strips
- 1 red onion thinly sliced
- 10 brown mushrooms quartered
- 2 poached eggs
- 2 Tbsp toasted sesame oil
- 3 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp heaped chilli paste
- 1 Tbsp heaped curry powder
- shaved radish
- lime wedges
- chopped cilantro/coriander
- poached egg
Poach the egg in gently simmering water for 5 minutes.
Drain off with a slotted spoon and place in a bowl of cool water. Set aside while you make the rest.
Bring a pan of salted water to the boil.
Spiral the zucchini.
Blanche the zucchini in the boiling water for about 1 minute.
Use a slotted spoon or tongs to pull the zoodles out of the water, making sure to save the water.
Cook the egg noodles in the boiling water according to the package directions.
Cut all of the vegetables before you start to cook them and lay them out in sections grouped together.
In a medium frying pan on high, heat the sesame oil.
Add the garlic, ginger and onion and fry until they are aromatic. About 1 minute.
Add the mushrooms and colour lightly.
Add the sauces to the pan and lower the heat to medium.
Add the red and yellow pepper to the pan and cook in the sauce until tender, but not soft.
Put the cooked noodles and zoodles into the pan and toss to coat in sauce.
Add the curry powder and stir.
Garnish with the lime, cilantro/coriander and radishes.
Place the poached egg on the side.