Photo of Singapore courgetti noodles by WW

Singapore courgetti noodles

2 - 3
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
A classic revisited. Courgette replaces the noodles and gives this dish a fresh spin. Chopsticks optional!


Sesame Oil

1 tablespoons

Stir fry mixed vegetables

600 g

Curry Powder

1 tablespoons, madras

King Prawns, Cooked

300 g

Wafer thin ham

75 g, torn

Kikkoman Tamari Gluten Free Soy Sauce

2 tablespoons

Rice Wine Vinegar

1 tablespoons


600 g, spiralised

Chilli, Green or Red

1 individual, finely sliced

Coriander, fresh

1 tablespoons, leaves roughly chopped


  1. Heat the sesame oil in a large frying pan or wok over a high heat. Once hot, add the stir-fry vegetables and curry powder, and cook for 5 minutes or until softened, stirring regularly.
  2. Next, stir in the prawns and ham, along with the tamari and rice wine vinegar and cook for a further 3 minutes or until everything is heated through.
  3. Meanwhile, heat the courgetti according to pack instructions. Drain, if necessary, and put in a large mixing bowl. Add the vegetable, prawn and ham mixture and toss together to combine. Season to taste.
  4. Divide the mixture between 4 shallow bowls. Scatter over the red chilli and then the fresh coriander to serve.


Swap half of the courgetti for 60g dried rice noodles (gluten free). The SmartPoints will be Green (4), Blue (3), Purple (3).