Mock Singapore Rice Noodles

Replace noodles with shredded cabbageTry my Mock Singapore Rice Noodles.

The following recipe is good for any diet. It’s not specific to ISAGENIX or Weight Watchers.  Although, I originally created the recipe while Kathy was on the Weight Watchers program.  If you notice the values for this dish are higher then normal. That’s because this recipe originally serves 4 or more people.  I calculated the NUM3ERS for 2 huge servings.  Case in point, I served myself a healthy serving last night. I guarantee you it was half a quarter of the recipe.

I decided to add a value for Protein. Figured it was important. I didn’t add any Glycemic info, because my recipes will have very low Glycemic values.


12 med shrimp peeled (41-50) 2 oz smoked ham  ¼ inch julienne
¼ head of thinly sliced cabbage ½ red bell pepper ¼  inch julienne
1 large egg ½ green pepper ¼  inch julienne
2 tbsp curry powder 1 carrot cut into 1 ½ inch strips
¼ tsp oriental sesame seed oil ½ cup no sodium chicken broth
2 tbsp minced ginger 1 tbsp low sodium soy sauce
4 cloves minced garlic 2 tbsp dry sherry
2 jalapeno peppers 2 tsp Sriracha
10 snap/snow peas 2 large Scallion
1 tbsp olive oil ¼ tsp sesame oil


Heat up 1 tsp of the olive or vegetable oil into a heavy skillet or wok. Pour in and scramble the egg until just set; turn out onto a plate, julienne and reserve.

Return the skillet/wok to moderately high heat and spoon in 1 tsp of the oil. Add the shrimp and stir fry until just barely cooked, but seared. Remove the shrimp and set aside for later

Return the skillet/wok to moderately high heat; add another 1 tsp of the oil. Add carrot and snap peas first, cook for about 1 minute, then the ginger, garlic and jalapenos, stir fry until fragrant, about 30 seconds. Add the smoked ham and red and green bell peppers and stir fry for 30 seconds.

Deglaze with a few tablespoons of water and cook until it boils away. Push the ingredients to the sides of the wok and add the remaining 1 tsp of oil. Add 1/2 of the scallions and cabbage; toss over high heat until very hot, a couple of minutes.  Pour in the chicken broth and bring to a boil to reduce.

Return the shrimp and pork to the skillet/wok and add the soy sauce, curry, sherry, sesame oil and Sriracha. Boil and reduce to thicken; mix well and season to taste.

Add the reserved scrambled eggs and remaining scallions.

Servers 2-4

Protien: 34.5 Calories: 565.5 Fat: 21g Sodium: 1051mg Potassium: 1673mg Carbs: 43g Inflammatory: 1911

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