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Singapore Street Noodles

A grain free copycat of a PF Chang’s dish!

Ingredients

  • 6 Oz sweet potato starch noodles
  • 1 Cup baby carrots cut into slivers
  • 1 Cup red bell pepper sliced
  • 1 Cup cabbage shredded
  • 2 eggs
  • 1 Large onion minced
  • 4 Cloves garlic minced
  • 6 Oz chicken breast cooked and diced

For the sauce

  • 2 Tbsp Red curry powder
  • 4 Tbsp Oil
  • 1/2 Tsp Turmeric
  • 4 Tbsp Coconut aminos
  • 1 Tbsp Fish oil
  • 1 Tsp Sriracha sauce
  • 2 Tbsp Chopped scallions
  • Salt and pepper To taste

Instructions

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

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

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

  4. Toss noodles in wok with vegetable mixture. 

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

  6. In a small mixing bowl, combine all sauce ingredients together. Add to noodles/vegetable mixture and toss to coat. 

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