Singapore No Noodles is a different take on a classic dish. Combining many of the flavors of Asian cuisine with its signature curry high notes and yellow color and combination of Chinese barbequed pork and shrimp, yet substituting thinly-sliced cabbage or slaw mix for the vermicelli rice noodles. With a subtle and intriguing mix of flavors like its namesake original, Singapore No Noodles offers a lower carb version of a take-out classic which you can cook and eat at home. Consider an appetizer of Keto Deconstructed Salmon Hand Rolls when serving Singapore No Noodles.
Prep Time: 40 minutes, Total Time: 1 hour, 5 minutes. Serves 4.
Ingredients:
- 1 cup thinly sliced Celery
- 1 large Onion
- 2 Garlic cloves
- 2 inches fresh Ginger
- 4 Tbs Cooking Oil (recommend Peanut/Canola blend)
- 6 oz Chinese Barbequed Pork or Bacon End Pieces, slivered
- 8 oz. thinly-sliced Cooked Deli Ham, julienned
- ½ lb. 31-40 count peeled and de-veined raw Shrimp, tails removed if you prefer, at room temperature
- ½ Green Cabbage, sliced into thin strips or 12 oz. precut Slaw mix
- ½ Tb. Dried Shrimp Powder
- 2 Tbs. Yellow Curry Powder*
- ½ tsp ground Turmeric
- 2 Tbs. Green Onion or Scallion, sliced thinly on the diagonal
Sauce Ingredients:
- 1 tsp Fried Chili Paste (if unavailable substitute Chili Oil)
- 2 Tb Dry Sherry
- 1 Tb Hoisin Sauce
- 2 Tbs Sweet Soy Sauce (Ketjap Manis)
Preparation:
- Rinse, trim and slice the celery thinly on the diagonal to yield one cup, set aside in a bowl.
- Peel and trim a large onion and slice thinly lengthwise (top to bottom), add to the celery.
- Peel, trim and mince the garlic cloves and ginger, combine with the celery and onion.
- Sliver the barbequed pork, julienne the cooked deli ham, combine and set aside in a bowl.
- Heat the Oil in a wok or large sauté pan over a high heat; add the barbequed pork and fry until beginning to brown.
- Add the ham to the wok and stir-fry uncovered for few minutes until the ham begins to brown.
- Using a slotted spoon, transfer the barbequed pork and ham to a bowl and keep warm.
- Add the shrimp to the wok and stir-fry until half-cooked; using a slotted spoon, transfer to the bowl with the meats; cover and keep warm.
- Combine ingredients for the sauce in a bowl and set aside.
- Add the celery, onion, garlic and ginger to the wok, adding additional oil if necessary, and stir-fry until they begin to soften.
- Add the shrimp powder, curry powder, and turmeric to the wok, stir to mix with the vegetables and cook until fragrant, about a minute or two.
- Toss the cabbage or slaw into the wok and stir-fry until the cabbage/slaw begins to wilt.
- Add the reserved barbequed pork, ham and shrimp, along with any liquid in the bowl to the wok and mix thoroughly to heat through.
- Add the sauce to the wok and continue to stir-fry for two or three minutes.
- Turn off the heat, stir in the green onion and cover for 1 minute.
- Serve Singapore No Noodles immediately either to a platter or individual plates.
*Notes:
- Use an East Asian/Japanese style yellow curry powder or a Madras-style Indian curry powder, to get the correct flavor needed for Singapore No Noodles. S&B, in the yellow and red can, is my favorite; it is available in the Asian-foods section of most supermarkets or in Asian markets.
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