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).