Singapore Noodles

This is a terrific low calorie, low carb, low fat healthy dish to serve with a steak, chicken or fish. Otherwise this would make a light lunch perhaps with a tin of fish.

Serves 4

Ingredients:

• 3 zucchini spiralised or one pkt of zucchini noodles
• 1 tablespoon oil
• 1 brown onion diced
• 2 teaspoon ginger minced
• 2 teaspoon garlic minced
• 4 cups diced veggies – I use carrots, broccoli and snow peas]
• 1 tablespoon curry powder
• 3 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon chilli paste

Method

1. In a large fry pan or wok, heat the oil, add the onion, ginger & garlic. Cook stirring for 5 mins. Add the 4 cups vegetables & cook for a further 5 mins, stirring.
2. Mix the curry powder, soy sauce, tomato paste & chilli (if using) with 2 tablespoons water in a small bowl.
3. Add the sauce mix & zucchini noodles to the pan.
4. Using tongs, mix gently around until noodles are cooked & liquid has evaporated.
5. Serve.