Singapore Noodles (Edit recipe)

Growing up, one of my favourite dishes that I would have would be Singapore Noodles. It just always had so much flavour and variety within the dish, it was like eating fried rice but with noodles instead! Fun fact, I was actually born in Singapore and lived in Malaysia after before my family settled in Australia. Singapore Noodles would be a staple that you could get at any street vendor! Now this recipe (shoutout to my mum for helping me with it!) varies a little from the traditional way. I decided to exclude egg and instead of char siu (barbecue pork), I replaced it with diced pork belly as that is a lot easier to find in your local grocery store. Best of all, the noodles are replaced with spaghetti squash, making this dish paleo and whole30!

10 minutes

1 minute

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	541
Fat:	32 g
Carbohydrates:	23 g
Protein:	40 g
Cholesterol:	10 g
Sodium:	593 mg
Fiber:	5 g
Sugars:	6 g
Calculated per serving.

by Nicole Castley

View original recipe

Serves: 2

Ingredients

10 pieces Tail-on Shrimp, pat-dry
4 oz Pork Belly, diced
1 whole Onion, chopped
1 whole Bell Pepper, sliced
1 whole Spaghetti Squash, halved
4 tsp Garlic, minced
0.5 tsp Curry Powder

SAUCE

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Pre-heat the oven to 400F. In the meantime, slice the spaghetti squash in half (top to bottom length wise). Scoop out the middle with seeds and toss. Drizzle with avocado oil and season with salt/pepper. Place both halves on a baking tray face down. Cook for 40 mins.
2. While waiting, prep the veggies and combine the sauce ingredients.
3. Once squash is cooked, flip over and carefully start to shred at it with a fork. Set the “noodles” aside in a bowl.
4. Heat a pan on medium/high heat with avocado oil. While it heats, add in the curry powder (1/2 tsp) and mix in with the oil. Add shrimp once heated, cook on either side for 30 secs. Set aside.
5. Add in diced pork belly to pan and cook till crispy. Set aside.
6. There should be leftover fat from the pork belly to cook with, if not add a drizzle of oil in. Add onions, garlic and peppers till softened.
7. Add in the spaghetti squash and the sauce. Combine well.
8. Lastly, add in the shrimp and pork belly. Again, combine well!