Jacqueline Alwill’s Vegetarian Singapore Noodles

(Serves 1)

Total: 350 Calories

200g zucchini, spiralised
1 tsp olive oil
2 spring onions, finely sliced, white part only
1 cloves garlic, finely sliced
1/2 large red chilli, seeds removed, finely chopped
Thumb size piece of ginger, grated
3 stalks broccolini, trimmed and cut in thirds
100g red capsicum, seeded and finely sliced into strips
1 tsp tamari
1 small handful coriander, leaves picked, stalks finely chopped
150g firm tofu, sliced into 1cm x 4cm strips
1 tsp olive oil
2 tsp madras dry spice mix
To serve:
Lime wedges


  1. In a small bowl combine tofu or tempeh with oil and toss to coat well, add spice mix and toss again so all pieces of tofu/tempeh are evenly coated.
  2. Heat wok or large fry pan on medium and sear the tofu about 2 minutes on each side, remove from pan, cover and set aside.
  3. Place wok or large fry pan back on a medium heat, add oil, then add spring onions, garlic, red chilli, ginger, broccolini, capsicum and coriander stalks. Stir fry 4-5 minutes.
  4. Toss tofu into pan with vegetables, mix tamari with 1/4 cup water and pour over vegetable and tofu/tempeh.
  5. Increase heat to high and add zucchini noodles. Stir fry a further 2 minutes, tossing gently to ensure the noodles are coating and the vegetables remain tender.
  6. Pour into bowl and top with fresh coriander leaves and lime wedges and serve.