Paleo Singapore Noodles
Delicious and quick paleo version of Singapore noodles using spiralized veggies instead of traditional rice noodles, perfect for busy weeknights.
Ingredients
Noodle Base
- 8 oz sweet potato glass noodles or spiralized zucchini noodles Use pre-spiralized noodles for convenience.
Vegetables
- 1 cup sliced onions
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup frozen stir-fry vegetable mix Optional, for additional variety and ease.
Protein
- 2 cups cooked chicken or shrimp Leftovers work great.
Sauces & Seasonings
- 2 Tbsp curry powder Adjust to taste.
- 2 Tbsp coconut aminos Substitutes soy sauce.
- 1 squeeze lime juice To add brightness.
Instructions
Preparation
- Sauté sliced onions, carrots, and bell peppers in a large skillet until soft.
- Add curry powder and stir to coat the vegetables.
Cooking
- Toss in the cooked chicken or shrimp and heat through.
- Add the sweet potato noodles or zucchini noodles and mix well.
- Pour in coconut aminos and squeeze lime juice over the mixture, stirring to combine.
- If the noodles become sticky, add a splash of broth or water as needed.
Serving
- Serve immediately and enjoy your delicious paleo Singapore noodles.
Notes
Feel free to add scrambled eggs for more protein. This dish reheats well and flavors improve with time. Adjust seasoning levels for kid-friendly meals.