Gluten-Free Singapore Noodles
Elevate your weeknight dinner routine with these vibrant Gluten-Free Singapore Noodles! This quick and colorful stir-fry is brimming with bold flavors, fresh veggies, and perfectly tender rice vermicelli, making it a delicious curry-infused option for gluten-free comfort food. Packed with aromatic garlic, ginger, and curry powder, every bite is a delightful fusion of spice and freshness, complemented by crisp bean sprouts and crunchy green beans. Lightly scrambled eggs add a comforting richness, while gluten-free soy sauce ensures every slurp is allergy-friendly. Ready in just 35 minutes, this flavorful dish is perfect for busy evenings and pairs beautifully with a spritz of fresh cilantro for a burst of herbal brightness. Whether you’re gluten-free or simply craving a classic noodle dish, these Singapore Noodles are guaranteed to impress your taste buds and your guests!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 Onion, thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 100 grams Green beans, trimmed and cut into 2-inch pieces
- 2 teaspoons Curry powder
- 3 tablespoons Gluten-free soy sauce
- 2 Eggs, lightly beaten
- 3 Scallions, chopped
- 50 grams Bean sprouts
- 2 tablespoons Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until softened. Drain and set aside.
In a large wok or frying pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the garlic and ginger, sauté for 30 seconds until fragrant.
Add the sliced onion, red bell pepper, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Add the green beans and continue to stir-fry for another 2 minutes.
Sprinkle the curry powder over the vegetables and mix well to combine.
Push the vegetables to one side of the pan and pour the remaining tablespoon of sesame oil into the empty side.
Pour the beaten eggs into the pan, scrambling them gently until they are fully cooked.
Add the drained noodles to the pan along with the soy sauce. Toss everything to combine thoroughly, ensuring the noodles are well-coated with the sauce.
Stir in the chopped scallions and bean sprouts, cooking for an additional 2 minutes.
Season with salt and black pepper to taste.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6717 mg | 292% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 255 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
