Gluten Free One Pot Singapore Noodles

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Average Rating: 4 | Rated By: 1 users

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

Ingredients

  • 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
  • Instructions

  • 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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