My husband first introduced me to Singapore fried noodles while dining out with his family. It’s hands down his favourite asian dish from his childhood. He refers to it lovingly as “fried yellow stuff”. If you’ve never had it, it is vermicelli rice noodles fried with shrimp and pork. It’s gets it’s distinct yellow colour from the curry powder. From what I know Singapore fried noodles is not actually a traditional Singaporean dish. It’s most popular in hong-kong and in western Chinese restaurants!
Over Christmas my husbands mom made us a big dish of traditional Singapore fried noodles and since then I wanted to make a healthy no-guilt version of this dish. While I’m sure his mom’s version will always be my husband’s favourite, I wanted to recreate a version that we could easily have as a weeknight meal. Of course the best way to make a healthy noodle dish is to replace the noodles with spiralized veggies.
A big plate of spiralized noodles is the ultimate healthy comfort food. The best part is it doesn’t leave you feeling bloated and heavy. And it’s all about the spices and flavourings that make you feel like you’re eating the real deal.
Ever since I made the red curry with spiralized daikon from Inspiralized I knew the possibilities for daikon noodles were endless. Once you cook the daikon the sharp radish tastes melts away and the daikon absorbs the flavours from the dish. I knew it would work perfectly as vermicelli in the singapore fried noodles.
I made this dish for my husband over the weekend and got his seal of approval. I hope you enjoy it as much as we did.
- 2 large eggs beaten
- 1/2 cup char siu or other roasted pork see note
- 12 medium shrimp shelled and deveined
- 1 8 inch long daikon around 5 inch diameter
- 1 medium bell pepper
- 1 large carrot
- 3 tsp ghee or coconut oil divided
- 2 tsp coconut aminos
- 2 tsp fish sauce
- 2 cloves of garlic minced
- 1 tbsp curry powder divided
- sea salt and pepper
- 1 green onion thinly sliced on the bias
Spiralize the bell pepper, carrot and daikon on the vermicelli setting for your spiralizer. This will be the thinest noodle your spiralizer can make.
Mix your minced garlic, fish sauce and coconut aminos in a small bowl and set aside.
Pat shrimp dry and mix with 1 tsp of curry powder. Set aside.
Heat a large frying pan to medium high. Add 1 tsp of ghee to the pan. Add the eggs and fry until slightly cooked about 10 seconds. Then slowly move the eggs around the pan with a spatula until they start to break up into pieces. Once cooked through set the eggs aside in a small bowl.
Clean your frying pan and add the rest of the ghee. Set your stove to medium high. Once the ghee has melted and your pan is heated add your spiralized daikon. Sprinkle the rest of the curry powder over the daikon. Cook for 5 minutes or until softened. Add your carrot and red pepper to the pan with the garlic, fish sauce and aminos.
Cook until the daikon is almost cooked through but still al dente. Add the shrimp and let the shrimp cook through. About 3 minutes.
Add the fried eggs and pork and let heat through. Season with salt and pepper to taste if needed.
Serve immediately topped with green onion.