This dish is exciting because it is our keto/LCHF twist on Singapore Noodles. In our version, noddles are replaced with Angle Hair Cole Slaw which Green Cabbage thinly sliced and perfect for recipes calling for shredded cabbage recipes. What we like is the convenience and time savings of this ingredient. We also love that there are no preservatives, not even salt. The only ingredient listed is green cabbage. Remember, if you do not eat pork please substitute with ground beef, ground chicken or a non soy vegetarian option. For chicken or vegetarian, please make sure you increase the fat using butter or additional oil or even by adding an avocado as a topping for healthy fat options.

What we like is the convenience and time savings of this ingredient. We also love that there are no preservatives, not even salt. The only ingredient listed is green cabbage. Remember, if you do not eat pork please substitute with ground beef, ground chicken or a non soy vegetarian option. For chicken or vegetarian, please make sure you increase the fat using butter or additional oil or even by adding an avocado as a topping for healthy fat options.

Ingredients

  • Angel Hair Cole Slow or 7 cups finely shredded cabbage
  • 1 Lb Ground Pork
  • 1 Red Bell Pepper Julienned
  • 1 small yellow onion sliced thin
  • 2 Cloves Chopped Garlic
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons of Coco Aminos (Soy Sauce Replacement)
  • 1 Tablespoon fish sauce
  • 1 teaspoon turmeric*
  • 1 Tablespoon Curry Powder*
  • 1 Tablespoon Red pepper flakes
  • Fresh Curry Leaves – 8 Leaves wrapped in a bundle with twine
  • 1/2 teaspoon white pepper
  • Chopped scallions/chives
  • Optional – limes, Siracha sauce

Brown the meat in a wok in 1 TBSP coconut oil. Remove browned meat from pan leaving behind as much fat possible in the pan.

Add onions, bell peppers, garlic, and curry leaf bundle to the fat in the pan. Stir fry veggies for 2-3 minutes.

Add coco aminos, fish sauce and cook for another minute. Remove curry leaf bundle and add remaining spices stirring until well incorporated.

Return meat to the pan and stir until sauce evenly coats the meat. Add salt and pepper to taste.

Add angle hair cole slow/cabbage and 1/4 cup water. Fold to ensure cabbage is coated evenly in the curry spices. The mixture should be a golden yellow. Continue cooking covered for 3-4 minutes or until cabbage reached desired tenderness.

Serve in a bowl accompanied with sliced scallions and Siracha sauce to taste.

We added cilantro and chives to our Singapore Style Egg Roll in a bowl.

Notes:

If you prefer to shred your own cabbage, we recommend using a mandolin (vegetable slicer). Also, you can prep this meal by pre-slicing the cabbage, onions, and other veggies to your liking.


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