Paleo Singapore Street Noodles
Paleo Singapore Noodles, made with zucchini noodles (zoodles), shrimp, chicken, and a tasty mild curry-flavored sauce with added turmeric. This recipe is gluten-free, healthy, low-carb, and Whole30 compliant.
Paleo Singapore Noodles, made with zucchini noodles (zoodles), shrimp, chicken, and a tasty mild curry-flavored sauce with added turmeric. This recipe is gluten-free, healthy, low-carb, and Whole30 compliant.
- 1/2 tsp ground black pepper
- 1 cup cherry tomatoes
- curry sauce
- 4 cloves garlic (crushed)
- 1 pinch turmeric
- 1 tbsp dry sherry
- 1 tbsp coconut oil (or olive oil)
- 1 lb chicken thighs boneless, skinless, (cut into 3/4 inch cubes)
- 24 raw shrimp (shelled and deveined)
- 4 zucchini (or yellow squash made into noodles)
- 4 inch scallions (cut crosswise into 2- long pieces)
- 1 jalapeno (thinly sliced into rings or more to taste)
- leaves cilantro (to garnish (optional))
- 2 tbsp mild curry powder
- 1/3 cup coconut aminos (75mls gluten free soy sauce, if not paleo)
- 1 tsp fish sauce (i use red boat)
- Carbohydrate 2.56653125211702 g
- Cholesterol 63.5029318 mg
- Fat 11.8649060713937 g
- Fiber 1.01804586195557 g
- Protein 13.5553016336762 g
- Saturated Fat 3.3705985581241 g
- Serving Size 1 1 Serving (108g)
- Sodium 60.0523668685896 mg
- Sugar 1.54848539016145 g
- Trans Fat 0.820106306207262 g
- Calories 175 calories
Step-by-step
- Make the curry sauce by adding all the sauce ingredients into a bowl and mixing well.
- Chop and prepare all the vegetables, chicken, and meat.
- Heat the oil gently in a large wide bottomed pan and lightly fry the chicken for 4-5 minutes on a medium heat, stirring all the time until cooked through, then remove the chicken from the pan and set aside.
- Quickly cook the peeled shrimp in the same way until pink (1-2 minutes), and remove from the pan and set aside.
- Return the cooked chicken to the pan, along with garlic, curry sauce, and jalapenos, and cook for 3-4 minutes, stirring constantly.
- Add in tomatoes, zoodles, scallions, and shrimp and cook until warmed through (2-3 minutes). Be careful not to overcook the noodles.
- Garnish with cilantro leaves and serve hot.
My Delicious Paleo Twist on Singapore Street Noodles
As a busy working mom, finding quick, healthy, and flavorful meals is a constant quest. I love the vibrant flavors of Singapore street noodles, but traditional recipes are often loaded with gluten, sugar, and excessive sodium. So, I decided to create my own Paleo version that’s both satisfying and fits perfectly into my busy lifestyle. This recipe is my go-to when I need a delicious and healthy dinner on the table in under 30 minutes!
The key to this recipe is the homemade curry sauce. It's incredibly easy to whip up and delivers that authentic Singaporean street food taste without any of the unhealthy additives. I use coconut aminos instead of soy sauce for a Paleo-friendly alternative, and a touch of fish sauce adds an umami depth that really elevates the flavor profile. The combination of chicken and shrimp provides a nice balance of protein and texture, while the zucchini noodles offer a satisfying, low-carb base. The addition of fresh cherry tomatoes, scallions, and jalapenos adds a beautiful burst of freshness and heat.
I love the versatility of this dish. Feel free to experiment with different vegetables; bell peppers, broccoli florets, or snow peas would all be fantastic additions. If you prefer a spicier kick, add more jalapenos or a dash of chili flakes. You can also easily adjust the protein – tofu or tempeh would be great substitutes for the chicken and shrimp, making it a completely vegetarian option. The beauty of this recipe lies in its adaptability – you can tailor it to your taste preferences and dietary needs, ensuring a delicious and satisfying meal every time.
Why this Paleo Singapore Street Noodle Recipe is a Winner:
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Packed with lean protein, healthy fats, and vibrant vegetables.
- Gluten-Free and Paleo-Friendly: Suitable for various dietary restrictions.
- Flavorful and Satisfying: The authentic Singaporean flavors will leave you wanting more.
- Versatile and Customizable: Easily adjust ingredients to suit your preferences.
This recipe isn’t just a quick weeknight dinner; it's a passport to delicious and healthy eating. It's the perfect balance of convenience and culinary satisfaction. I often make a double batch on Sundays, storing half for lunches throughout the week. The flavors actually improve upon sitting, making it a truly time-saving and delicious option. I’m confident this recipe will become a staple in your kitchen, just as it has in mine. So, ditch the takeout and embrace the deliciousness of homemade Paleo Singapore Street Noodles!
I encourage you to give this recipe a try and let me know what you think! Share your creations by tagging me on social media – I’d love to see your culinary masterpieces. Happy cooking!
Pro Tip: For perfectly julienned zucchini noodles, use a spiralizer. If you don’t have one, you can simply use a vegetable peeler to create long, thin ribbons.
