Ingredients
¼cupsoy sauce
2tbspChinese rice wine
2clovesgarlicminced
½tspfresh gingergrated
1tspsugar
9ozshrimppeeled
9ozchicken thigh filletssliced into strips
2tbspolive oil
2pcseggs
2tspcurry powder
1pconion
1pcred bell pepperhalved, deseeded, thinly sliced
100grmssnow peas
60grmsbean sprouts
3largezucchini
2pcsgreen shallotsends trimmed, thinly sliced diagonally
sesame seeds
Preparation
Whisk 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.
Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.
Meanwhile, turn Zucchini into noodles using the Inspirilizer or any spiralizer. Set aside.
Prepare all vegetables and have everything ready before cooking.
Heat 1 teaspoon of oil in a wok or skillet over high heat. Add the whisked eggs, swirling pan to create an omelet. When the omelet has set; break up into small pieces using a spatula or wooden spoon.
Remove from pan and set aside. Use a paper towel to wipe the wok clean.
Add the chicken strips; stir fry for 3 to 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 to 3 minutes, or until just turned pink and opaque in color. Remove from pan and set aside.
Heat 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 to 3 minutes or until the onion and snow peas begin to soften. Add the zoodles and the remaining sauce.
Stir fry for about 2 minutes until the zoodles are just beginning to soften. Add the reserved egg, chicken, and shrimp; mix all ingredients together.
Season with salt and garnish with the green onion slices and sesame seeds to serve.
