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    Home » Recipes » Asian

    Singapore Mai Fan Style Zoodles

    Published: Sep 27, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Jump to Recipe -

    These Singapore Mai Fan Style Zoodles are a gluten-free and low carb version of a favourite takeout meal. Works up quickly, too!

    Note: This recipe was first posted on my original blog, Celebration Generation, on August 21, 2019. It was transferred over to this blog - existing comments and all - on 9/27/2021

    A white bowl with singapore mai fun style zoodles.

    Ok, by popular request on social media, I'm going to blog this recipe, finally!

    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 white bowl with singapore mai fun style zoodles.

    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, GF soy sauce, or coconut aminos.

    A white bowl with singapore mai fan style zoodles.

    How to Make Singapore Mai Fan Style Zoodles

    Actual recipe follows at the end of this post, but here's a pictorial overview:

    Note: I can't really eat pork anymore, so I usually skip it entirely, these days. Otherwise, I’ll toss in a few 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.

    A white spiralizer is used to turn a zucchini into spiral "noodles"

    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.

    Prepped items: chicken and shrimp on a cutting board, celery and green onions on a plate, sauce in a measuring cup, egg mixture in a mug, and zoodles in a plastic container.

    To Assemble:

    Heat a LARGE nonstick pan with a little olive oil in it.

    Cook the egg mixture as scrambled eggs.

    A two part compilation image showing eggs being scrambled.

    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.

    A white plate with scrambled eggs, celery, and green onions on it.

    Add a little more olive oil to the pan. Cook the chicken and pork (if using) until browned and cooked through.

    A two part compilation image showing chicken being cooked in a nonstick pan, and shrimp being added to the pan.

    Add shrimp (and scallops, if using), cook until warmed up, but not necessarily cooked through.

    Chicken, shrimp, and celery cooking in a pan.

    Add celery to the pan, saute for about one minute.

    Add sauce mixture, continue cooking just until sauce is heated through.

    Add zucchini, cook for a couple of minutes - just until zucchini is heated all the way through. Cooking the zucchini too long will make it mushy.

    Zoodles being cooked in the sauce.

    Once zucchini is ready, add the egg pieces and green onions to the pan, toss gently to mix.

    Scrambled eggs and green onions added to the pot.

    Serve hot!

    A white bowl with singapore mai fun style zoodles.

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    A white bowl with singapore mai fun style zoodles.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A white bowl with singapore mai fun style zoodles.

    A white bowl with singapore mai fun style zoodles.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    “Singapore Mai Fan” Style Zoodles

    A fun, low carb version of a favourite takeout dish.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: Asian, Diet, Low Carb
    Servings: 2 people
    Calories: 543kcal
    Author: Marie Porter

    Equipment

    • Spiralizer

    Ingredients

    Sauce Ingredients

    • ¼ Cup Chicken Broth or Stock
    • 2 tablespoon Soy Sauce
    • 1 tablespoon Curry Powder
    • 1 tsp+ Dried Hot Pepper Flakes
    • 1 teaspoon Rice Vinegar
    • ½ teaspoon Ginger Powder
    • ½ teaspoon Salt

    Noodles

    • 2 Ribs Celery
    • 2 Green Onions
    • 2 Medium Zucchini
    • 1 Small Boneless, Skinless Chicken Breast
    • ½ lb Lean Pork* Trimmed
    • ½ lb Raw Shrimp
    • 1 Large Egg
    • ½ teaspoon Curry Powder
    • Pinch Salt
    • Pinch Ground Pepper
    • Olive Oil

    Instructions

    Prep Work

    • In a small bowl or measuring cup, mix together everything from the sauce ingredients list. 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 egg, curry powder, and salt/pepper. Set aside.

    Assembly

    • 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.
      Serve hot!

    Notes

    * 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.

    Nutrition

    Calories: 543kcal | Carbohydrates: 13g | Protein: 55g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 343mg | Sodium: 2550mg | Potassium: 1446mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 171mg | Iron: 4mg

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    Reader Interactions

    Comments

    1. MaryJo

      September 27, 2021 at 2:31 pm

      5 stars
      Wow, that looks and sounds amazing! Like you, I keep a wide variety of flours, grains, condiments, and spices on hand so I can throw together any number of ethnic or regional recipes without having to run to the store. And always frozen shrimp!

      Reply
    5 from 2 votes (1 rating without comment)

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