Ok, by popular request on social media, I’m going to blog this recipe … even without proper photography for it. So: Sorry for the cell phone photo – we were SO hungry!
I’ve been really busy with life and work – which is why I haven’t had time for blogging – but I’ve also been low carbbing, which means getting creative in the kitchen. Low carbing can be hard on its own, but when you add in the risk of gout flares, and a husband who does not need to low carb? Sometimes it can be challenging to come up with meals that do what they need to do, without getting boring. I’ve made this one a few times now – based on my Singapore Mai Fan recipe, which was based on a favourite order from a local Asian restaurant in Minneapolis – and it’s a favourite each time.
A few notes on this recipe:
– It’s pretty ingredient intensive, I get it. When dieting, I tend to have a lot of ingredients that I use for multiple meals throughout the week(s), so it’s easy to grab a few handfuls of scallops, or shrimp, or some green onions, without having to go and buy everything needed to make this. I like having a bag of frozen shrimp and a bag of frozen bay scallops in the freezer, that I can raid a little bit at a time, as needed!
– This recipe is all about doing a bit of prep work first, as everything comes together really fast once you start up the burner. Once you start cooking, it’s only about 10-15 minutes until it’s ready to eat!
– If your shrimp and/or scallops are frozen, thaw them out before getting started. I usually put them in some warm water for a few minutes before, and drain well as I get started.
– To make this gluten free, just use gluten free Tamari, soy sauce, or coconut aminos.
“Singapore Mai Fan” Style Zoodles
Makes 2 big servings
1/4 cup chicken stock or broth
2 Tbsp soy sauce
1 Tbsp curry powder
1 tsp+ dried hot pepper flakes
1 tsp rice vinegar
1/2 tsp ginger powder
1/2 tsp salt
2-3 ribs celery
3 green onions
2 medium zuchinni
1 small boneless, skinless chicken breast
1/2 lb lean pork, trimmed*
1/2 lb raw shrimp
2 large eggs
1/2 tsp hot curry powder
* I can’t really eat pork anymore, so I substituted a couple handfuls of bay scallops, which I highly recommend. Pork is more true to the source material, though.
First, the prep work:
In a small bowl or measuring cup, mix together everything from the chicken broth to the salt. Set aside.
Cut your celery into thin slices (I like to “Star Trek” them, on a diagonal!), slice your green onions into thin slices, also on a diagonal. Place both in a bowl or on a plate, set aside.
Slice the ends off the zuchinni, spiralize on a THICK setting. We like to use this spiralizer, as it gives many different options for thickness. Set aside.
Slice your chicken breast and pork into small, thin, bite sized pieces, place on a bowl or in a plate. Remove shells/tails from shrimp (if applicable), add to one side of that plate. Set aside.
Finally, in a small bowl or mug, whisk together the eggs, curry powder, and salt/pepper. Set aside.
Heat a LARGE nonstick pan with a little olive oil in it. Cook the egg mixture as scrambled eggs. Break up into smallish pieces once cooked through, transfer to a clean plate. (We use a plate we’ll be serving supper on, to keep the number of dishes down.) Set aside.
Add a little more olive oil to the pan. Cook the chicken and pork (if using) until browned and cooked through. Add shrimp (and scallops, if using), cook until warmed up, but not necessarily cooked through.
Add celery/green onions to the pan, saute for about one minute. Add sauce mixture, continue cooking just until sauce is heated through. Add zuchinni, cook for a couple minutes – just until zuchinni is heated all the way through. Cooking the zuchinni too long will make it mushy.
Once zuchinni is ready, add the egg pieces to the pan, toss gently to mix.
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