Paleo Singapore Noodles
Last week we were visiting family on Cape Cod and enjoyed all manner of delicious local seafood and summer vegetables. My Mom’s tomatoes were stellar and her lobster corn chowder to die for! By the end of week, I thought it would be fun after a day trip to leave the cooking to a neighborhood restaurant. Tucked away in a little strip mall, Asia Garden in Sandwich, Mass., is a gem. Everything was fresh and the chef could not have been more accommodating about catering to specific dietary needs and taste preferences. I enjoyed their Singapore Noodles made with rice noodles, and wanted to create my own version without any grains.
Often paleo recipes for “pasta” include spiralized zucchini or spaghetti squash, but squash isn’t an ingredient that blends seamlessly into Asian flavors. I ran across a recipe for slow cooker cabbage noodles in the new Ketogenic Cookbook by Jimmy Moore and Maria Emmerich and realized that cabbage would be a perfect fit for this paleo makeover. I made the “noodles” the day before and so the dish came together in minutes. You might steam cabbage to skip the slow cooking, but I found the cabbage flavor to be quite mild after its time in the Crock-Pot and it was about as easy a recipe as you could find. I haven’t tried any other recipes from the book, but I’m looking forward to exploring it.
In researching the traditional ingredients for Singapore Noodles, I found that instead of (or in addition to) shrimp, cooks use chicken and pork, other vegetables and seasonings. About the only consistent items are curry powder and rice noodles.
I used shrimp, but I think the next time I make it, I’ll use chicken. Instead of bean sprouts, I used the unusual mirliton.
It’s a commonly-found vegetable in South Louisiana supermarkets and I discovered that raw, it makes a nice substitute for bean sprouts which I often find to be over the hill or bitter in local stores. Also called chayote or alligator pear, I have a little gadget for julienne strips that’s fun to use. The flavor is mild and the texture is crisp—just the right contrast to the other elements in the dish.
Once the ingredients are prepped, the meal takes only moments to prepare. Satisfying and nourishing, I really loved the flavors and I hope you do, too! For tunes this week, I found new music and few throwbacks. Enjoy!!
- 1 medium green cabbage
- 3/4 cup chicken broth preferably homemade, divided
- 2 tbsp butter or ghee
- 1 lb large shrimp peeled and deveined
- 2 tsp coconut aminos or tamari
- 1 tsp fish sauce optonal
- 2 tbsp coconut oil or lard or olive oil or ghee or chicken fat, divided
- 1/2 medium onion thinly sliced
- 1/2 medium green pepper or red bell pepper
- 1 mirliton also called chayote, peeled and cut into thin strips
- 1 green onion thinly sliced
- 1 tbsp curry powder
- salt and white pepper to taste
- crushed red pepper to taste
- 1 lime juiced
- 1/4 cup cilantro minced
Quarter the cabbage, remove the core and slice thinly. Place cabbage in a slow cooker with 1/2 cup broth, butter and a sprinkle of salt. Cover and set on low heat. Cook for 2-3 hours, stirring occasionally. The edges may brown a bit, but this is okay. Remove 3 cups of cabbage to a bowl, reserving the remaining cabbage for another recipe.
In a small bowl, place the shrimp and season with coconut aminos, fish sauce and white pepper.
In a 12-inch skillet over medium high heat, melt 1 tablespoon coconut oil. Add onions and bell pepper and sauté, stirring frequently for 3-4 minutes. Add shrimp and cook, stirring frequently about 2-3 minutes. Shrimp will not be quite done. Remove shrimp and vegetables to a bowl.
In the now empty skillet, add 1 tablespoon coconut oil and curry powder. Cook for 1 minute until fragrant. Add cabbage and 1/4 cup broth and stir until combined, about 2 minutes. Add shrimp mixture and crushed red pepper flakes and cook until all ingredients are heated through and shrimp is cooked. Off heat, add lime juice and stir. Garnish with mirliton shreds, green onions, cilantro. Taste for seasoning and add salt and white pepper if needed.