Gluten Free One Pot Singapore Noodles

See how easy to make this gluten free Singapore noodle dish. Deliciously coated noodles in a spicy curry flavour, and vegetables cooked to perfection. Fast and affordable and all you need is twenty minutes to cook this outstanding Singapore dish.

In this authentic Singapore recipe, I used eggs, but you can substitute them with leftover chicken, cooked shrimp or tofu. I call this a weeknight wonder pot. Quick and easy dinner recipe with wonderful blended flavours


8 oz. gluten free rice fettuccini noodles
2 Tbsp. coconut oil, divided
2 large eggs, lightly beaten (you can substitute the eggs for cooked chicken, shrimp or tofu)
3 garlic cloves, chopped
1 cup sliced mushrooms
1 red bell pepper, julienned
1 medium size zucchini, sliced in half circles about 1/4-inch thick
1 Tbsp. curry powder
¼ tsp. cayenne pepper or to taste
¼ cup low sodium gluten free tamari sauce
1 Tbsp. minced ginger (1-inch)
4 green onions, sliced plus some for garnish


Cook fettuccini noodles according to package instructions. Drain and set aside
Heat coconut oil in a large non-stick pan or wok. Add eggs and scramble until cooked. Set aside
Heat balance of coconut oil over medium heat and add garlic, mushrooms, bell pepper and zucchini and stir-fry for 3 minutes. Reduce the heat to low and stir in curry powder, cayenne, tamari sauce, ginger and green onions. Cook for 1 more minute
Add noodles and eggs back to the pan and stir to coat with the vegetable mixture
Garnish with green onions

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