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