Low-carb Singapore “noodles”

  • Servings: 4-6
  • Time: 45mins
  • Difficulty: easy
  • Print

Cabbage replaces noodles in this low-carb spin on a classic takeout dish. Enjoy the familiar flavour without the spike in blood sugars! Approximately 6.7 net carbs per serving according to MyFitnessPal.

Ingredients

  • 2 tbsp. butter
  • Β½ medium green cabbage
  • ΒΌ cup broth, stock, or water
  • 2 tbsp. coconut oil (butter or olive oil will work too)
  • 1 of each green, red, and orange bell pepper
  • 1 medium onion
  • 3 tbsp. curry powder
  • Β½ tsp. red pepper flakes (or to taste)
  • 1 tbsp. soy sauce
  • 1 lb shrimp, peeled and deveined (could substitute chicken, pork, tofu, or omit)
  • 1 cup bean sprouts
  • ΒΌ cilantro, chopped
  • Salt and pepper
  • 1 lime, juiced

Directions

  1. Thinly slice the cabbage, bell peppers, and onion.
  2. In a large sauce pan or pan with a lid, melt the butter on medium heat. Add the cabbage and stock and cook, covered, until just softened, about 10-15 minutes. Put cabbage aside for later.
  3. Over medium heat, melt the coconut oil in the now empty pan. Add the onion and bell peppers and let cook until just softened, about 5 mins. Add the curry powder, red pepper flakes and soy sauce. When the curry powder is fragrant, add the shrimp and cook, stirring occasionally.
  4. Add the cabbage back to the pan and mix well. Stir in the bean sprouts and cilantro and cook for 1 minute more or until everything is heated but the veggies are not soggy. Take off heat and add lime juice, salt and pepper.

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