Singapore Noodles
- Yield 4 servings
- Prep 15 minutes
- Cook 15 minutes
Singapore Noodles sits in the Seafood section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 2-pound cooked spaghetti squash, shredded
- ½ pound leftover Paleo Char Siu, or ham, cut into matchsticks
- ½ pound shrimp (16-20 count per pound), shelled and deveined
- 1 teaspoon arrowroot powder
- ½ teaspoon Diamond Crystal kosher salt
- 2 tablespoons coconut aminos
- 3 teaspoons Red Boat fish sauce, divided
- 4 teaspoons Madras curry powder, divided
- 4 large eggs
- 4 tablespoons avocado oil, divided
- 1 small red bell pepper, cored and thinly sliced
- 1 medium carrot, cut into matchsticks
- ½ small onion, peeled and thinly sliced lengthwise
- ½ teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Method
Leave up some spaghetti squash in the Instant Pot or microwave and slice up some Paleo Char Siu into matchsticks.
In a medium bowl, combine the shrimp, arrowroot powder, and salt. Stir well and keep nearby.
Now, the cook’re going to make the sauce! In a small bowl, combine the coconut aminos, 2 teaspoons of fish sauce, and 2 teaspoons of curry powder. Beat it all together and set the sauce aside.
In a measuring cup or bowl, whisk the eggs together with the remaining teaspoon of fish sauce.
Warm a large cast-iron or non-stick skillet over a medium burner. Once it’s hot, swirl in 1 tablespoon of oil.
Tip the eggs into the pan and cook, stirring, until set. Break the eggs into small pieces and move them to a plate. Wipe the skillet clean.
Increase the heat to medium-high. Once it’s hot, add 1 tablespoon of oil to the now-empty pan. Turn in the shrimp. Leave stirring frequently, for about 30 seconds.
Next, toss in the bell pepper, carrot, onion, Paleo Char Siu and the remaining 2 teaspoons of curry powder.
Leave stirring frequently, for about 2 to 3 minutes or until the meat is heated through and the vegetables are tender-crisp. Move the contents of the pan to a large plate.
Wipe the skillet clean, and add the remaining 2 tablespoons of oil. Turn in the spaghetti squash. Cook for 1 to 2 minutes to cook off some of the moisture from the “noodles.”
Give the sauce one more stir and pour it in the pan. Whisk to distribute the sauce evenly.
Tip in the vegetables, Char Siu, and reserved eggs. Whisk well to combine. Taste for seasoning and adjust if needed.
Stir in ½ teaspoon of toasted sesame oil. Plate the noodles and finish with 2 thinly sliced scallions before serving.
Kitchen notes
- Love this recipe?
- And you can buy it wherever books are sold!
- This dish can get on the table in about 30 minutes if you prep all your ingredients ahead of time.
