Singapore No Noodles

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:

1. Rinse, trim and slice the celery thinly on the diagonal to yield one cup, set aside in a bowl.
2. Peel and trim a large onion and slice thinly lengthwise (top to bottom), add to the celery.
3. Peel, trim and mince the garlic cloves and ginger, combine with the celery and onion.
4. Sliver the barbequed pork, julienne the cooked deli ham, combine and set aside in a bowl.
5. Heat the Oil in a wok or large sauté pan over a high heat; add the barbequed pork and fry until beginning to brown.
6. Add the ham to the wok and stir-fry uncovered for few minutes until the ham begins to brown.
7. Using a slotted spoon, transfer the barbequed pork and ham to a bowl and keep warm.
8. 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.
9. Combine ingredients for the sauce in a bowl and set aside.
10. Add the celery, onion, garlic and ginger to the wok, adding additional oil if necessary, and stir-fry until they begin to soften.
11. 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.
12. Toss the cabbage or slaw into the wok and stir-fry until the cabbage/slaw begins to wilt.
13. Add the reserved barbequed pork, ham and shrimp, along with any liquid in the bowl to the wok and mix thoroughly to heat through.
14. Add the sauce to the wok and continue to stir-fry for two or three minutes.
15. Turn off the heat, stir in the green onion and cover for 1 minute.
16. 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.