Luke Hines' Singapore noodles recipe

Name: Luke Hines' Singapore noodles recipe
Yield: 4
Ingredients: 4 zucchini; 3 tbs coconut oil; 4 chicken thigh fillets, sliced; 2 garlic cloves, chopped; 2 long red chillies, finely chopped; 2 shallots, finely sliced; 1 red capsicum, seeded and finely sliced; 5cm piece of ginger, finely grated 300g broccolini, roughly chopped; 300g broccolini, roughly chopped; 400g raw king prawns, shelled, deveined; 1 tbs sugar-free fish sauce; 2 tbs coconut aminos or light soy sauce; 1 tbs curry powder; 90g (1 cup) bean sprouts, trimmed; 1 spring onion, finely sliced; 1 handful coriander leaves; Lime cheeks, to serve

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by Luke Hines

Jul 20, 2018

“The noodles here are, in fact, zucchini.” – Luke Hines. This is an edited extract from Smart Carbs by Luke Hines, photography by Mark Roper (Plum, $39.99).

4 zucchini
3 tbs coconut oil
4 chicken thigh fillets, sliced
2 garlic cloves, chopped
2 long red chillies, finely chopped
2 shallots, finely sliced
1 red capsicum, seeded and finely sliced
5cm piece of ginger, finely grated 300g broccolini, roughly chopped
300g broccolini, roughly chopped
400g raw king prawns, shelled, deveined
1 tbs sugar-free fish sauce
2 tbs coconut aminos or light soy sauce
1 tbs curry powder
90g (1 cup) bean sprouts, trimmed
1 spring onion, finely sliced
1 handful coriander leaves
Lime cheeks, to serve

Method

1.

Using a mandolin, spiraliser or sharp knife, cut zucchini into fine noodles.
2.

Melt 1 tbs coconut oil in a frying pan over medium heat. Pour in egg and tilt pan to cover base. Cook for 2-3 minutes without stirring until egg sets. Fold in half with a spatula, remove and slice into thin strips.
3.

Heat remaining coconut oil in pan, add chicken, garlic, chilli, shallot, capsicum and ginger and stir-fry for 3-4 minutes until vegetables start to soften. Add broccolini, stir-fry for 3-4 minutes, then add prawns and cook for 1-2 minutes until starting to change colour. Stir in fish sauce, coconut aminos and curry powder and cook for 1-2 minutes until prawns are cooked through. Return omelette to pan, add bean sprouts and zucchini, season and toss for 2 minutes or until heated through and combined.
4.

Divide noodles among bowls, scatter with spring onion and coriander and serve with lime cheeks.