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Gluten Free Singapore Style Noodles

Gluten Free Mummy
This is my gluten free take on Singapore noodles. I've added extra vegetables and omitted chilli, so this is a healthier and milder version of a popular Asian noodle dish.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 2 Adults


  • 100 vermicelli rice noodles
  • 2 tsp gluten free curry powder
  • 1 tsp caster sugar
  • 1 tsp sesame oil
  • 3 tsp gluten free soy sauce
  • 1 tsp rapeseed oil
  • 1  onion sliced
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 carrot thinly sliced
  • 2 chicken breasts thinly sliced
  • 1 egg lightly whisked with a fork
  • 1 red chilli finely chopped (to garnish, optional)
  • 1 scallion finely chopped (to garnish, optional)


  • Cook the vermicelli rice noodles as per packet instructions. Drain and set aside.
  • Add 1 tbsp of boiling water to the gluten free curry powder and the caster sugar (in a measuring jug) and mix until smooth. Then add the sesame oil and the gluten free soy sauce. Mix and set aside.
  • Heat a wok over a high heat. Once hot, add the sliced carrot, onion and peppers. Toss for 2 minutes until beginning to soften.
  • Add the thinly sliced chicken breasts and cook for a further 2-3 minutes.
  • Moving the chicken and vegetables towards the sides of the wok, clear a space in the centre.
  • Pour in the egg and cook for 1 minute, stirring frequently with a wooden spoon, until scrambled.
  • Mix the scrambled egg through the chicken and vegetables and pour over the sauce. Cook for 1 minute until the sauce is hot.
  • Now add the cooked vermicelli rice noodles to the wok. Toss for 1 minute until hot and evenly incorporated.
  • Serve garnished with chopped red chilli or scallion (optional).
Keyword gluten free, noodles