Singapore Noodles
Ingredients
The noodles and protein
-
1
2-pound
cooked spaghetti squash
-
½
pound
leftover Paleo Char Siu or ham
-
½
pound
shrimp
-
4
large
eggs
The sauce and seasonings
-
1
teaspoon
arrowroot powder
-
½
teaspoon
Diamond Crystal kosher salt
-
2
tablespoons
coconut aminos
-
3
teaspoons
Red Boat fish sauce
-
4
teaspoons
Madras curry powder
-
½
teaspoon
toasted sesame oil
The vegetables
-
1
small
red bell pepper
-
1
medium
carrot
-
½
small
onion
-
2
scallions
thinly sliced
The cooking oil
-
4
tablespoons
avocado oil
Instructions
- Cook the spaghetti squash in the Instant Pot or microwave and slice the Paleo Char Siu into matchsticks.
- In a bowl, mix the shrimp with arrowroot powder and salt, then set aside.
- Combine coconut aminos, 2 teaspoons of fish sauce, and 2 teaspoons of curry powder in a small bowl to make the sauce.
- Whisk the eggs with the remaining teaspoon of fish sauce in a measuring cup or bowl.
- Heat a skillet over medium heat, add 1 tablespoon of oil, and scramble the eggs until set. Transfer to a plate.
- Increase the heat to medium-high, add another tablespoon of oil, and cook the shrimp for about 30 seconds.
- Add the bell pepper, carrot, onion, Paleo Char Siu, and the remaining curry powder, cooking until heated through and vegetables are tender-crisp.
- Transfer the contents to a plate and wipe the skillet clean.
- Add the remaining oil to the skillet, sauté the spaghetti squash for 1 to 2 minutes to reduce moisture.
- Pour the sauce over the squash and stir to combine.
- Add the cooked vegetables, Char Siu, and reserved eggs, stirring well. Adjust seasoning if necessary.
- Stir in ½ teaspoon of toasted sesame oil and garnish with scallions before serving.
Nutrition Facts (estimated)
Servings
4
Calories
527
Total fat
26g
Total carbohydrates
23g
Total protein
32g
Sodium
0mg
Cholesterol
0mg
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