Gluten-Free Singapore Noodles

Transform your weeknight dinners with these vibrant and flavorful Gluten-Free Singapore Noodles, a healthier twist on the beloved takeaway classic. Made with tender rice vermicelli and a medley of crisp, colorful vegetables like red bell peppers, carrots, and green beans, this dish is infused with the bold warmth of curry powder for a true taste of Southeast Asia. A drizzle of gluten-free soy sauce ties everything together, while scrambled eggs add a satisfying touch of protein. Quick to prepare in just 35 minutes, this one-pan meal is perfect for busy evenings. Topped with fresh cilantro and a pop of crunchy bean sprouts, these noodles are not only gluten-free but also irresistibly delicious and packed with wholesome ingredients. Serve as a light main dish or pair with your favorite Asian-inspired sides for a truly unforgettable meal!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Soak the rice vermicelli noodles in warm water for about 10 minutes or until softened. Drain and set aside.

Step 2

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.

Step 3

Add the sliced onion, red bell pepper, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften.

Step 4

Add the green beans and continue to stir-fry for another 2 minutes.

Step 5

Sprinkle the curry powder over the vegetables and mix well to combine.

Step 6

Push the vegetables to one side of the pan and pour the remaining tablespoon of sesame oil into the empty side.

Step 7

Pour the beaten eggs into the pan, scrambling them gently until they are fully cooked.

Step 8

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.

Step 9

Stir in the chopped scallions and bean sprouts, cooking for an additional 2 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	876.6 grams (876.6g)

Amount per serving	% Daily Value*
Calories	1325

Total Fat 40.00g	51%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 11.70g
Cholesterol 372mg	124%
Sodium 6717mg	292%
Total Carbohydrate 205.00g	75%
Dietary Fiber 15.50g	55%
Total Sugars 21.00g
Protein 37.40g	75%

Vitamin D 82IU	410%
Calcium 255mg	20%
Iron 11mg	63%
Potassium 1466mg	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.

Source of Calories

Fat: 27.1%

Protein: 11.3%

Carbs: 61.7%