Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)
Singapore Zoodle Stir Fry With Chicken packs 32g protein into just 320 calories per serving — the highest protein-to-calorie ratio in our Asian collection. Four servings cook together in one skillet, making this a go-to for cut phases where volume and leanness matter equally. Zucchini noodles replace rice to slash carbs while maintaining satiety between training sessions.
Ingredients
- •Soy Sauce, Low Sodium(60g)
- •Chinese cooking wine (Shaoxing)(30g)
- •Garlic(120g)
- •Ginger, Fresh Root(3g)
- •1 teaspoon white sugar (or a natural granulated sweetener)
- •Shrimp(255g)
- •Chicken Thigh, Boneless Skinless(255g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Egg, Whole, Large(100g)
- •Curry Powder, Ground
- •Yellow Onion
- •Bell Pepper
- •Peas, Sugar Snap(99g)
- •Bean Sprouts(57g)
- •Zucchini
- •Green Onion (Scallion)
- •Sesame seeds
Instructions
- 1Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix through to evenly coat. Set aside.
- 2Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.
- 3Meanwhile, turn Zucchini into noodles using the Inspirilizer or any spirilizer. Set aside.
- 4Prepare all vegetables and have everything ready before cooking.
- 5Heat 1 teaspoon of oil in a wok or skillet over high heat. Add the whisked eggs, swirling pan to create an omelette. When omelette has set; break up into small pieces using a spatula or wooden spoon. Remove from pan and set aside. Use paper towel to wipe the wok clean.
- 6Add the chicken strips; stir fry for 3-4 minutes or until cooked through. Transfer to a warm plate. Add another teaspoon of oil to wok/skillet; stir fry the shrimp for about 2-3 minutes, or until just turned pink and opaque in colour. (Do not over cook them. They should have a U-shape to them if properly cooked). Remove from pan and set aside.
- 7Heat the remaining oil in the wok over high heat. Add 1 teaspoon of the curry powder and stir-fry for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2-3 minutes or until the onion and snow peas begins to soften. Add the zoodles and the remaining sauce. Strir fry for about 2 minutes until the zoodles are just beginning to soften (they will release a lot of water if over cooked). Add the reserved egg, chicken and shrimp; mix all ingredients through together. Season with salt (if needed), and garnish with the green onion slices and sesame seeds to serve.
Nutrition — Per Serving
320
calories
32g
protein
16g
fat
- Carbohydrates
- 14g
- Saturated fat
- 3.0g
- Sodium
- 745 mg
- Dietary fiber
- 1.6g
4 servings per batch · ~252g each
Macro data sourced from USDA FoodData Central
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How much protein does Singapore Zoodle Stir Fry have per serving?
Each serving provides 32g of protein and 320 calories with 16g fat and 14g carbs. This is a low-calorie, high-protein option that fits easily into most macro targets.
How long does Singapore Zoodle Stir Fry take to prep?
Quick prep on the stovetop yields 4 servings per batch. This efficiency makes it ideal for weekday meal prepping when you need turnaround speed.
Is Singapore Zoodle Stir Fry good for fat loss?
At 320 calories and 32g protein per serving, this recipe is specifically built for fat loss phases where keeping calories low while maintaining protein intake is essential. The zucchini noodles replace traditional pasta to cut carbs while the chicken delivers satiety.
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