Tuesday, August 15, 2017

AIP/ Paleo/ Keto Singapore Fried "Vermicelli"

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This recipe came from my memories of Mom's Ladies Luncheon, where the ladies got together with friends to chit chat and catch up on children and husbands, which I now see how important these little shindigs are for the moms' mental healths.  Mom told me that no matter which restaurant they went to, everytime someone will order this noodle dish. The funny thing is no one remembered whose this favourite dish was, they would always go back and forth trying to figure it out.  The original Singapore Fried Vermicelli uses curry powder and galangal for a mildly spicey flavour. Decades later, I've discovered my version with just enough turmeric to mimic the traditional taste. I purposely chose cabbage as the vermicelli substitute because it can stay dryer than other veggie noodles. Hope you enjoy it.

Makes 2 servings     Prep time 10 mins      Cook time 15 mins  

  • 3 c thinly shredded white cabbage
  • 2 tsp turmeric
  • 1 tsp galangal powder ( check your local Asian store or order it here
  • 1/2 thinly sliced small red onion
  • 1 stalk of green onions, cut into 1/2" 
  • 1 stalk of celery, thinly sliced
  • 1/2 c sliced cooked chicken breast or pork
  • 1/8 tsp fish sauce ( I use Red Boat
  • 1/2 tsp grated ginger for heat
  • 2 tbsp avocado oil or coconut oil

  1. Heat pan over medium heat
  2. Dry fried the turmeric, galangal for a couple minutes until the spices smoke slightly
  3. Add oil of your choice and heat for a couple minutes, turn heat up slightly say from a 4 to a 5
  4. Fry grated ginger, celery, shredded white cabbage for 5 minutes or until cabbage starts to soften
  5. If too much liquid is coming from the veggies, increase the heat another notch to dry it up.
  6. Add cut green onions, sliced red onion and meat, stir fry together for 1 minute
  7. Add fish sauce and toss to coat

Serve as a main dish or side.


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