Nut-Free Singapore Noodles

Bright, flavorful, and completely nut-free, this recipe for Nut-Free Singapore Noodles transforms a classic dish into an allergy-friendly, family favorite. Delicate rice vermicelli noodles are stir-fried with crisp-tender vegetables like red bell peppers, carrots, and snow peas, and infused with bold curry powder for that iconic golden hue. Shiitake mushrooms, scrambled eggs, and a savory mix of soy and oyster sauces bring depth and umami to every bite, while fresh cilantro and lime wedges add a zesty finishing touch. Ready in just 35 minutes, this dish is perfect for busy weeknights or meal prep, offering a wholesome, satisfying meal that’s free from nuts but bursting with vibrant Southeast Asian flavors. Perfectly balanced and easy to customize, it’s a must-try for noodle lovers!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 3 tablespoons Vegetable oil
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 100 grams Snow peas, trimmed
• 100 grams Shiitake mushrooms, sliced
• 2 Eggs, beaten
• 2 tablespoons Curry powder
• 3 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 100 grams Bean sprouts
• 3 Green onions, sliced
• 2 tablespoons Fresh cilantro, for garnish
• 2 Lime wedges, for serving

Directions

Step 1

Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for about 5 minutes, or until softened. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove the scrambled eggs from the wok and set aside.

Step 3

In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.

Step 4

Add the sliced red bell pepper, julienned carrot, snow peas, and sliced shiitake mushrooms to the wok. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

Step 5

Sprinkle the curry powder over the vegetables and stir well to coat.

Step 6

Add the drained rice noodles to the wok, along with the soy sauce and oyster sauce. Toss everything together gently, making sure the noodles and vegetables are well combined.

Step 7

Return the scrambled eggs to the wok, along with the bean sprouts. Toss again to mix everything thoroughly.

Step 8

Serve the nut-free Singapore noodles hot, garnished with sliced green onions, fresh cilantro, and lime wedges on the side.

Nutrition Facts

Serving size	995.5 grams (995.5g)

Amount per serving	% Daily Value*
Calories	1454

Total Fat 52.20g	67%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 25.30g
Cholesterol 370mg	123%
Sodium 6507mg	283%
Total Carbohydrate 210.60g	77%
Dietary Fiber 17.40g	62%
Total Sugars 21.30g
Protein 42.50g	85%

Vitamin D 98IU	490%
Calcium 239mg	18%
Iron 19mg	105%
Potassium 1731mg	37%

*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: 31.7%

Protein: 11.5%

Carbs: 56.8%