Singapore-style Zucchini Noodles

Cooking Time

35 min.


  • 3-4 zucchini spiralized
  • 4-5 large carrots, cut into thin strips
  • 1 bunch kale, chopped
  • 1 sweet onion, diced
  • 4-5 garlic cloves, minced
  • 1-2 green onions
  • 1-2 tablespoons of coconut oil for cooking
  • 2 tablespoons curry powder
  • 1 tablespoon chili powder
  • 1 tablespoon ginger powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/4 cup of coconut aminos sauce (or soy sauce)


  1. Wash carrots and cut into thin strips 
  2. Add coconut oil to large frying pan and turn to medium heat
  3. Add carrots and 2 tablespoons of water to pan and cover until tender
  4. Spiralize zucchini, chop onion, chop kale, mince garlic and set aside separately
  5. When carrots are tender, add onion and garlic and sauté until fragrant
  6. Add zucchini and cook until tender (add a little bit of water if veggies start to stick to pan)
  7. Add coconut aminos, curry powder, chili powder, ginger powder, garlic powder, and salt and pepper to taste
  8. Add kale and cover one last time until kale is wilted
  9. Chop green onion on both ends and discard the middle portion
  10. Stir "noodles", top with green onions, and serve!