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Singapore Zoodles

As spicy or mild as you choose (add or remove chilli peppers/ seeds to taste), this dish was always a favourite growing up. Mum made it very spicy!

Singapore Zoodles

Today I was playing my current favourite podcast, Happier Podcast by Gretchen Rubin as a backdrop to my lunch - it was only a 4 minute podcast yet I still only listened with half my attention span, simultaneously swiping my ipad with one hand and shovelling spoonfuls of hot leftover soup into my mouth with the other (a pretty picture this doesn't make).

Then as she started to read a story she'd written, entitled 'The Days are Long, but the Years are Short' I found my attention shift gradually across from the soup and swiping until my hands were still. The pognant realisation was overwhleming and from nowhere I suddenly felt tears spring from my eyes (thankfully no postman staring through the window at me at this point!).

Thank you Gretchen for stating the obvious: This is it - this is parenthood, our children's precious childhood and life itself - there is only the here and now and I must stop frittering it away.

Despite the gargantuan gap between my childhood and that of my children, this dish is a sort of unifying constant - something my siblings and I loved but also a dish that my children now enjoy. The original version uses rice vermicelli which is gluten-free so feel free to keep it authentic if you tolerate rice. I've substituted it here with spiralised courgette aka zucchini ('zoodles') to form the base which has less of a bite to it than the vermicelli but still all the taste.

It can be eaten as a substantial one pan main course with the added prawns or eaten as a side dish eg alongside turmeric and sesame crusted salmon. For vegetarians add a handful of cashew nuts instead of the meat to ensure enough protein to satiate.

Singapore Zoodles
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free

Serves 1-2

Singpore Zoodles with Sesame Crust Salmon

2-3 medium courgettes, washed dried and spiralised or julienned, then gently blotted on kitchen paper to remove excess moisture
1 carrot, peeled and spiralised or cut into matchsticks
1/4 red pepper, finely sliced into thin strips
1/4 green pepper or any other colour, finely sliced into thin strips
1/2 red onion, peeled and finely sliced (or sub 2 spring onions)
1/2 thumb size piece ginger, peeled and finely chopped
1/2 deseeded chilli pepper, finely chopped
1 clove garlic, minced
optional: handful of cooked prawns or other finely sliced cooked meat per serving
small bunch of fresh coriander, roughly chopped
1 tsp coconut oil
1 tsp sesame oil
2-3 tbsp coconut aminos to taste (or sub tamari if soy-tolerant)
big pinch of turmeric
2 tsp curry powder
salt and pepper to taste

1. In a heavy based wok or similar, heat coconut oil over medium to high heat.
2. Add onion, ginger and garlic. Stirfry for a minute or two, allowing them to soften and slightly colour without sticking to the pan.
3. Add peppers and carrots, continuing to stir fry for another minute or so.
4. Add curry powder and turmeric, ensureing even coating of the ingredients with the spices.
5. Add coconut aminos (or tamari) and the prawns or other cooked meat if using. Continue to stirfry for a couple of minutes until prawns are warmed through.
6. Add sesame oil and courgette noodles and remove pan from heat. The courgette does not need cooking.
7. Add salt and pepper to taste (note that tamari is saltier than coconut aminos). Mix the zoodles in evenly then add a handful of chopped coriander before serving.