Ingredients

The following ingredients have 4 Servings
  • 1 2-pound cooked spaghetti squash (shredded)
  • ½ pound leftover Paleo Char Siu (or ham, cut into matchsticks)
  • ½ pound shrimp (16-20 count per pound) (shelled and deveined)
  • 1 teaspoon arrowroot powder
  • ½ teaspoon Diamond Crystal kosher salt 
  • 2 tablespoons coconut aminos
  • 3 teaspoons Red Boat fish sauce (divided)
  • 4 teaspoons Madras curry powder (divided)
  • 4 large eggs
  • 4 tablespoons avocado oil (divided)
  • 1 small red bell pepper (cored and thinly sliced)
  • 1 medium carrot (cut into matchsticks)
  • ½ small onion (peeled and thinly sliced lengthwise)
  • ½ teaspoon toasted sesame oil
  • 2 scallions (thinly sliced)

Instruction

  • Cook up some spaghetti squash in the Instant Pot or microwave and slice up some Paleo Char Siu into matchsticks. 
  • In a medium bowl, combine the shrimp, arrowroot powder, and salt. Mix well and set aside.
  • Now, we’re going to make the sauce! In a small bowl, combine the coconut aminos, 2 teaspoons of fish sauce, and 2 teaspoons of curry powder. Whisk it all together and set the sauce aside.
  • In a measuring cup or bowl, whisk the eggs together with the remaining teaspoon of fish sauce.
  • Heat a large cast-iron or non-stick skillet over medium heat. Once it’s hot, swirl in 1 tablespoon of oil.
  • Pour the eggs into the pan and cook, stirring, until set. Break the eggs into small pieces and transfer them to a plate. Wipe the skillet clean.
  • Increase the heat to medium-high. Once it’s hot, add 1 tablespoon of oil to the now-empty pan. Toss in the shrimp. Cook, stirring frequently, for about 30 seconds.
  • Next, toss in the bell pepper, carrot, onion, Paleo Char Siu and the remaining 2 teaspoons of curry powder.
  • Cook, stirring frequently, for about 2 to 3 minutes or until the meat is heated through and the vegetables are tender-crisp. Transfer the contents of the pan to a large plate.
  • Wipe the skillet clean, and add the remaining 2 tablespoons of oil. Toss in the spaghetti squash. Saute for 1 to 2 minutes to cook off some of the moisture from the “noodles.”
  • Give the sauce one more stir and pour it in the pan. Stir to distribute the sauce evenly.
  • Add the vegetables, Char Siu, and reserved eggs. Stir well to combine. Taste for seasoning and adjust if needed.
  • Stir in ½ teaspoon of toasted sesame oil. Plate the noodles and garnish with 2 thinly sliced scallions before serving.