Serves 4
40 min
Singapore Noodles
Recipe GLPR97f0279633ae74
A vibrant, curry-spiced dish featuring spaghetti squash "noodles" tossed with shrimp, char siu pork, fluffy scrambled eggs, and crisp vegetables. This Paleo and Whole30-compliant recipe delivers authentic Singapore street-food flavors with a savory-sweet fish sauce and Madras curry base.
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Ingredients
2 pounds cooked spaghetti squash, shredded
½ pound leftover Paleo Char Siu pork or ham, cut into matchsticks
½ pound shrimp (16–20 count per pound), shelled and deveined
1 teaspoon arrowroot powder
½ teaspoon kosher salt
2 tablespoons coconut aminos
3 teaspoons 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
Directions
If not already prepared, cook the spaghetti squash using an Instant Pot or microwave until tender. Once cooled, shred the flesh with a fork and set aside. Cut the Paleo Char Siu into thin matchsticks and reserve.
In a medium bowl, combine the shrimp, arrowroot powder, and kosher salt. Toss until the shrimp are evenly coated, then set aside.
In a small bowl, whisk together the coconut aminos, 2 teaspoons of the fish sauce, and 2 teaspoons of the curry powder until well combined. Set the sauce aside.
In a measuring cup or bowl, whisk the eggs with the remaining 1 teaspoon of fish sauce until fully blended.
Heat a large cast-iron or non-stick skillet over medium heat. Once hot, add 1 tablespoon of avocado oil and swirl to coat the pan.
Pour the egg mixture into the hot pan and cook, stirring gently, until the eggs are set and cooked through (about 2–3 minutes). Break the eggs into small, bite-sized pieces, transfer to a plate, and set aside. Wipe the skillet clean with a paper towel.
Increase heat to medium-high and allow the skillet to reheat for 1 minute. Add 1 tablespoon of avocado oil, then add the coated shrimp. Cook, stirring frequently, for about 30 seconds just until they begin to turn opaque.
Add the red bell pepper, carrot, onion, and Char Siu matchsticks to the pan. Sprinkle the remaining 2 teaspoons of curry powder over the top and toss to combine.
Continue cooking, stirring frequently, for 2 to 3 minutes until the shrimp are fully cooked through (165°F internal temperature), the meat is heated through, and the vegetables have softened slightly but remain tender-crisp. Transfer everything to a large plate.
Wipe the skillet clean and add the remaining 2 tablespoons of avocado oil over medium-high heat. Add the shredded spaghetti squash and sauté for 1 to 2 minutes, stirring occasionally, to cook off excess moisture.
Stir the reserved sauce one final time and pour it over the spaghetti squash in the pan. Stir to evenly distribute the sauce.
Add the cooked vegetables, Char Siu, and reserved scrambled eggs back to the pan. Toss everything together until well combined. Taste and adjust seasoning if needed.
Stir in the toasted sesame oil until incorporated. Divide the noodles among four plates and garnish each serving with scallions before serving.
