Singapore "Noodles"

I stole this recipe from an electronic Paleo cookbook and it is delightful.  I made is almost as recommended, but improved it by using coconut aminos in place of soy sauce which is not Paleo.  So...this version is completely Paleo!  Hope you enjoy!

Singapore "Noodles"

Ingredients:

3 eggs
10 slices bacon, diced.
1 TBSP sesame oil
1 1/2 cups diced mushrooms
1/2 cup red pepper, finely diced
1 TBSP coconut aminos (found at Vitamin Cottage)
1 tsp curry posder
2 medium zucchini, sliced into long, thin noodles
chopped almonds for garnish (optional)

Method:

Place eggs into small bowl and whisk.  Pour egg into frying pan lined with parchment paper on low-medium and heat for 4-5 minutes, or until cooked through.  Remove from pan and place onto cutting board.  Roll egg omlette and slice into thin ribbons.

Place mushrooms in a bowl filled with boiling water.  Cover and leave for 2 minutes, then remove water and rain excess water from mushrooms.

Place frying pan back on heat and add oil and bacon.  Cook until browned, but not crispy.  Add mushrooms, pepper, coconut aminos and curry paste, combine well.  Add egg ribbons then remove from heat.

Steam zucchini noodles in water for 2 minutes, drain water.  Add bacon and mushroom mixture to noodles and combine well to serve!

ZONE BLOCKS: 8 PROTEIN, 9 FAT, 4 CARBS (WITHOUT CHOPPED ALMONDS).