Singapore Noodles

This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
 

Ingredients (serves 8)

• 3 medium zucchini, peeled & spiralised (using a thin blade)
• 1 tbsp peanut oil
• 1 brown onion, diced
• 2 tsp ginger, minced
• 2 tsp garlic, minced
• 4 cups vegetables, diced (I used carrot, broccolini & snow peas)
• 1 tbsp curry powder
• 3 tbsp gluten-free soy sauce
• 1 tbsp tomato paste (or low-calorie tomato sauce)
• 1 tbsp Sriracha or other chilli paste (optional)

Method

1. In a large frypan or wok, heat the oil, add the onion, ginger & garlic. Cook stirring for 5 mins. Add the 4 cups of vegetables & cook for a further 5 mins, stirring.
2. Mix the curry powder, soy sauce, tomato paste & chilli (if using) with 2 tbsp 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.

Notes

• If freezing, cook everything, including the sauce but leave out the zoodles, adding them at the last minute once reheated.
• You could also use the Konjac Angel Hair noodles or carrot zoodles.
• Reduce the amount of curry powder used if you don't like any heat or if it upsets your tummy.
• Supplement the vegetables with other low starch ones to your liking.
• There is no need to peel the zucchini; I just do it as I think the skin tastes bitter.