Top Blog Recipes

20 Jan 2015

SINGAPORE SPICY ZOODLES NO NOODLES

Zoodles no noodles, low fat, low carb and overloaded with gorgeous flavours, this is a fabulous supper dish, loaded with super healthy ingredients that love your body and full of flavours that really pack a punch from the shaoxing wine, soy, sesame oil and curry paste.  Change the meat for local scallops and cold water ocean caught prawns or shredded chicken to give you variety.

Prep time 10-15 minutes / cook time 7-10 minutes


Ingredients
(Serves 2)

2 100g fillets of venison
1 tbsp (twice) coconut oil
1 courgette into zoodles (instructions below)
1 small red pepper sliced
2 spring onions sliced
2 cloves garlic sliced
2 green chillies sliced 
2" ginger sliced
1" turmeric grated or 1/4 tsp powder
1 handful red cabbage sliced
1 handful kale torn
1 handful watercress
1 handful spinach
6 stems of broccoli rough chopped
6 stems of asparagus rough chopped
1 tbsp curry paste or
(homemade recipe below)
1 tbsp shaoxing wine
1 tsp soy sauce
1 dash sesame oil
1 tbsp curry paste

Homemade curry paste recipe
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp turmeric
2 cloves
2 cloves garlic
1 shallot diced
6 black pepper corns
1/4 tsp cinnamon
2" ginger 
1 red chilli diced
2 cardamom pods

First make the curry paste, in a coffee grinder or pestle and mortar grind the whole spices to a fine powder, then mix with the powdered spices, add the coconut oil to a pestle and mortar along with the shallot, garlic, cardamom, chilli and ginger, pound to a paste, remove the cardamom shells and add the rest of the curry spices, pound into a even mixed paste.  This will keep for a couple of weeks in the fridge in a old air tight jar.

The key to fast and successful cooking lies in preparing all your ingredients ready to go, place a frying pan and a wok or saucepan on the stove, heat the frying pan medium hot, rub the venison with the coconut oil and place in the hot pan, sear browning each side, then turn down the heat a little and cook for a couple of minutes for rare and a couple of minutes more for medium, take off the heat and leave to rest in the pan while you cook the rest of the dish.

Heat some coconut oil in your wok and add the broccoli, asparagus, red cabbage, kale and garlic, stir fry for a couple of minutes, you want to cook the greens but also keep some crunch as this keeps more of the nutrients in the vegetables, meanwhile in your serving bowls place the spinach and watercress.  Take the zoodles and toss in the sesame oil add to the wok along with the peppers, ginger, turmeric, chillies, spring onions, add the shaoxing wine and soy sauce, gently stir through and let the liquid reduce, mix in the curry paste and serve into your bowls.

Slice the venison steaks on the diagonal and place on top of the noodles, now go and enjoy this fabulous fragrant bowl of gorgeousness.

No noodle zoodles, fabulous way to have noodles without the carbs, fat and calories from produced processed rice noodles.


Fabulous zoodle maker
Amazon uk


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