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!
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.
In a small bowl, combine all the sauce ingredients and mix well. Set aside.
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.
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.
Add the snow peas, cabbage, carrots, and garlic to the pan and sauté until carrots are soft.
Stir in the spaghetti squash. Then stir in the sauce. Then stir in the chicken and shrimp.