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The Best Years in Life's

Healthy Recipes

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Singapore Noodles
 
Whole grains, unlike their refined counterpart, contain all the essential parts (and nutrients) of the entire grain seed. They’re rich in dietary fiber, which can lower risk for colorectal cancer. Try them out in this curried stir-fry recipe, using mai fan noodles made with gluten-free brown rice. While this one calls for veggies, shrimp and chicken, you can easily substitute any kind of mix-in you have on hand for an easy weeknight dinner. TBYIL Notes: You can also keep this recipe gluten-free by opting for other gluten free noodles which are widely available at grocers and online. Also, since most of the shrimp in the world are unsafe thanks to Fukushima radiation, the Gulf oil spill and contaminate "sewage ponds" used to raise shrimp in Asia, see our advice on avoiding unsafe shrimp.

Ingredients:

4 oz. thin brown rice noodles*
1/2 cup msg-free chicken broth (preferably organic)
1-2 Tbsp. curry powder*
1/2 tsp. ground turmeric
1/2 tsp. Himalyan pink salt
1/2 tsp. coconut sugar or raw organic honey
1 Tbsp. plus 1 tsp. peanut oil, divided
1 garlic clove, finely chopped
1 tsp. finely chopped ginger
1/4 cup scallions, green part only, cut into 1-inch strips
1½ cups napa cabbage cut into thin strips
1 cup sliced red onion, cut into thin crescents
1 small red bell pepper, seeded and cut into thin 1-inch strips
1/2 medium green bell pepper, cut into thin 1-inch strips
2 large eggs, well beaten (preferably cage-free organic eggs)
1/4 lb. small (51-60 count per pound), frozen shrimp, cooked according to package directions***
1 cup (4 oz.) roasted chicken or turkey breast, shredded into 1-inch pieces (preferably cage-free organic)
2 tsp. roasted sesame oil

*Choose gluten-free noodles for a gluten-free recipe

** Good choices for curry powder are Madras curry powder, the curry powder sold in the Caribbean section at supermarkets or curry powder sold in Asian food markets. These have a balance of flavors better for this dish than Indian curry powder

***We advise skipping the shrimp unless you can buy wild coldwater Canadian or North American shrimp. Thanks to Fukushima radiation, continued toxins from the Gulf oil spill, the sewage ponds used to raise fish in Asia and unsafe farming and harvesting practices, most other shrimp should be avoided.

(As always, use organic content as much as possible for the healthiest recipe.)
 
 
 
Directions:

1. Break noodles in half and soak according to package instructions. Drain noodles in colander, run cold water over them and drain well. Transfer noodles back to bowl.

2. While noodles are soaking, in small bowl, combine chicken broth, curry powder, turmeric, salt and sugar. Set aside.

3. In medium skillet over high heat, add 1 tablespoon peanut oil. When oil is hot, add garlic, ginger, scallions and stir-fry until fragrant, 30 seconds. Add cabbage, onion, red and green peppers and stir-fry until vegetables are barely crisp-tender, 2 minutes. Add contents of pan to bowl with drained noodles.

4. Return pan to heat, reducing it to medium-high heat. Add remaining 1 teaspoon peanut oil to skillet. Add egg and scramble loosely. Add egg to bowl with vegetables and noodles, scraping up any egg sticking to pan.

5. Pour broth mixture into skillet, scraping out bowl. Add contents of vegetable and noodle bowl, plus shrimp and chicken to skillet. Stir, lift and chop until all vegetables, shrimp, chicken and egg are distributed through the noodles, 1 to 2 minutes. Drizzle with sesame oil and season with salt to taste. Serve immediately.

Makes 4 servings.

Per serving: 326 calories, 12 g total fat (2 g saturated fat), 34 g carbohydrate, 22 g protein, 2.5 g dietary fiber, 474 mg sodium.

Original recipe and image source: aicr.org

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*Rest in peace sweet girl - almost 17 years of wonderful memories.


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