Paleo Singapore Street Noodles

Amt Measure Ingredient Cal Carb Pro Fat GI
1/4cupolive oilolive oil477.3004860
6ounceSweet Potato Starch NoodlesSweet Potato Starch Noodles23722218057
1/4poundbaby carrotsbaby carrots39.737310
1cup, choppedred bell peppersred bell peppers38.1365215
1cup, shreddedcabbagecabbage17.5164115
1onionsweet onionssweet onions105.910011210
6ouncechicken breast meatchicken breast meat196.50148380
2tablespooncurry powdercurry powder412961625
1/2teaspoonground turmericground turmeric430115
1/4cupcoconut aminoscoconut aminos102480035
1tablespoonAsian Fish SauceAsian Fish Sauce60700
1tablespoonred hot chili pepper saucered hot chili pepper sauce3.221130
1tbsp choppedscallionsscallions1.920026
1teaspoonblack pepperblack pepper5.86110
Totals: 1413 Calories Balance: 37-18-45 1436.8 520 257 636 34

This recipe makes 6 cups

You should have the entire recipe.

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This recipe isMake Whole

Active Time: 20 minutes

Total Time: 45 minutes

Preheat oven to 350 degrees.

Bake chicken in oven for 15-20 minutes until cooked through. (You could also use a pre-cooked rotisserie chicken)

In a large wok or skillet, heat oil over medium heat.

Bring a large pot of water to a boil. Add noodles and cook 8 minutes until al dente. Drain and set aside.

Chop carrots and onions into small pieces.

In wok, sauté vegetables and garlic for 10-12 minutes or until tender. Add egg and scramble together.

Toss noodles in wok with vegetable mixture.

Chop cooked chicken into bite sized pieces and stir into vegetable mixture.

In a small mixing bowl, combine curry, turmeric, coconut aminos, fish sauce, chili sauce, scallions, and salt and pepper together with about 1/4 cup water. Add to noodles/vegetable mixture and toss to coat.

Adjust salt and pepper seasoning to taste. If too dry, add more water or coconut aminos. Top with chopped scallions and serve hot.