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    Featured Gluten-free Noodle Pork

    Crack Noodles (Gluten-free, Paleo)


    Often, my meal inspiration comes from food that I’ve tried while eating out or browsing through social media. I love looking at the pictures of meals made by others in food groups or Instagram. Sometimes, being the Libran that I am, I can’t decide on replicating a specific dish because everything I saw looks so good! So I’d put 2 and 2 together and come out with something original. 

    However, there are some recipes that just hits all the sweet spots. This is one such recipe. When I saw the video on, I pretty much high five-ed myself. I wasn’t feeling extremely hardworking that day so a 30 minutes one-pot recipe was perfect. However, what sealed the deal was the layers of flavour that builds with each ingredient! 

    Adapting from that recipe, I made a version of my own (IG Stories of me making this dish) that’s more balanced as a meal on its own. I added some protein and Chinese greens. I did blanch the greens on the side as I like them to taste cleaner without all the sauce. But feel free to chop it up into smaller pieces and add it into the noodles to stir-fry it together! I saved some of the sauce for me to have it with zoodles for a paleo compliant meal.

    Crack Noodles (Gluten-free, Paleo)
    Serves 4
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    1. 600g Kway Teow Noodles (rice noodles)
    2. 250g minced pork
    3. 3 tbsp palm or olive oil
    4. 3 shallots, thinly sliced
    5. 4 cloves garlic, minced
    6. 1 tbsp sesame oil
    7. 1/2 cup chopped spring onions
    8. Bunch of xiao bai cai, chopped into smaller pieces
    1. 1/4 cup coconut aminos / soy sauce
    2. 1/4 cup tomato puree
    3. 2-3 tbsp coconut sugar / brown sugar
    4. 1 - 2 dried chilli, rehydrated, seeded, and sliced (optional)
    5. 2 tbsp fish sauce
    6. 2 tbsp black vinegar
    7. Salt & White pepper to taste
    1. Heat oil over med-low, and fry shallot until golden brown.
    2. Set aside shallot, leaving the shallot oil in pan.
    3. Over medium heat, cook pork in pan until no longer pink.
    4. Add garlic and chilli to cook for a minute.
    5. Then pour in sauce, crispy shallots, spring onion, and sesame oil.
    6. Add noodles to cook until soft, and sauce almost absorbed.
    7. Add xiao bai cai to cook until wilted.
    8. Serve immediately.
    Delishar | Singapore Cooking, Recipe, and Food Blog


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