Ingredients
Singaporean Noodles:
- Zucchini - 1 lb ((paleo sub for noodles))
- Frozen shrimp - 1 lb , deveined & shelled
- Onions - 1 , sliced
- Carrots - 1 lb , sliced thinly
- Celery - 3 stalks , sliced thinly
- Arrowroot powder - 1 Tbsp
- Refined coconut oil - 2 tsp + 2 tsp
- Curry powder - 1 Tbsp
- Chicken stock - 1/2 cup
- Bragg's / Coconut aminos - 3 Tbsp
- Hot sauce (opt) - up to you
Simple Sauteed Sugar Snap Peas:
- Sugar snap peas - 3/4 lb , trimmed
- Oil, coconut - 2 tsp
Prep
- Zucchini - Grate in food processor or cheese grater
- Shrimp – Defrost in a bowl of lukewarm water. Drain and dry with paper towels
- Onions / Carrots / Celery / Sugar snap peas – Prep as directed
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Make
- Toss shrimp with arrowroot powder and some salt and pepper
- Heat up a wok over medium-high heat. Add 2 tsp. (30 ml)oil and then shrimp to heated oil. Toss and sauté until pink on the outside. Remove from wok and set aside
- Return wok to heat. Add 2 tsp. (30 ml) oil and then onions to heated oil with curry powder and some salt. Saute until softened, ~3 minutes. Add in carrots and celery with some salt, spaced about 3 minutes apart
- Add zucchini and shrimp after celery's cooked for ~3 minutes. Toss with curry powder, Bragg's, and hot sauce. Cook for another 3 to 5 minutes. Season to taste with salt & pepper
- Set noodles aside and return wok to heat one last time. Add in remaining 2 tsp. (10 ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy
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