Whole 30 Day 5 / April 13 Dinner: Singapore Street Noodles

Last night, we ate Singapore Street Noodles! M has been talking about preparing these for some time now, so it was fun finally to try them. Obviously, they weren’t really noodles - we used spaghetti squash - but it was delicious all the same! 

Ingredients

For the noodles

• 1 spaghetti squash
• 2 tablespoons coconut oil, divided (we use Tropical Traditions)
• 5 boneless skinless chicken thighs, sliced
• 10 oz shrimp, peeled and deveined
• 1 cup snow peas, with the tips snapped off
• 1 cup cabbage, sliced thin
• 1/2 cup carrot, julienned
• 1 tablespoon minced garlic
• Optional garnishes:
• Scallions, chopped
• Cilantro, chopped
• Lime, cut into quarters

For the sauce

1. 1/2 cup chicken stock (we used homemade!)
2. 1/4 cup coconut aminos (or soy sauce) (we use Coconut Secret)
3. 2 tbsp tomato paste
4. 2 tbsp hot curry powder (we use Penzey’s)
5. 1 tbsp pepper sauce (we made homemade!)
6. 1 tbsp vinegar
7. 1 pinch turmeric

Preparation

1. Cook the spaghetti squash by slicing it in half lengthwise, scooping out the goop and microwaving until done (i.e., when you can take a fork and make it into strings). Set aside.
2. In a small bowl, combine all the sauce ingredients and mix well. Set aside.
3. Chop the chicken into bite-size pieces and salt them. In your largest skillet, melt 1 tablespoon of coconut oil over medium-high heat, then sauté the chicken until cooked through. Remove from pan and place in a fresh, large bowl.
4. Pat your shrimp dry. Add 1 tablespoon of coconut oil to the pan, then sauté the shrimp until cooked through. Transfer the shrimp to the cooked chicken bowl. 
5. Add the snow peas, cabbage, carrots, and garlic to the pan and sauté until carrots are soft. 
6. Stir in the spaghetti squash. Then stir in the sauce. Then stir in the chicken and shrimp.
7. Let everything warm up a bit, about 1-2 minutes.
8. Plate/bowl it with your garnish(es) then enjoy!

Serves 4 generously.