Singapore Noodles (Paleo, Whole30, Gluten Free)

Cook up, or microwave, some spaghetti squash.

Slice the Paleo Char Siu or ham into matchsticks.

In a medium bowl, combine the shrimp, arrowroot powder, and salt. Mix well and set aside.

Make the sauce!
In a small bowl, combine the coconut aminos, 2 teaspoons of fish sauce, and 2 teaspoons of curry powder. Whisk 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.

Heat a large cast-iron or non-stick skillet over medium heat. Once it’s hot, swirl in 1 tablespoon of oil.

Pour the eggs into the pan and cook, stirring, until set. Break the eggs into small pieces and transfer 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. Toss in the shrimp. Cook, 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.

Cook, stirring frequently, for about 2 to 3 minutes or until the meat is heated through and the vegetables are tender-crisp. Transfer the contents of the pan to a large plate.

Wipe the skillet clean, and add the remaining 2 tablespoons of oil. Toss in the spaghetti squash. Saute 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. Stir to distribute the sauce evenly.

Add the vegetables, Char Siu, and reserved eggs. Stir well to combine. Taste for seasoning and adjust if needed.

Stir in ½ teaspoon of toasted sesame oil. Plate the noodles and garnish with 2 thinly sliced scallions before serving.