Gluten-Free One Pot Singapore Noodles

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Average Rating: 4 | Rated By: 1 users

See how easy it is to make this gluten-free Singapore noodle dish. The noodles are seasoned with a spicy curry sauce, and the vegetables cooked to perfection. This recipe is fast and affordable and all you need is twenty minutes. This one pot noodle dish is an outstanding Singapore dish. In this authentic Singapore recipe, I used eggs, but you can use leftover chicken, cooked shrimp or tofu. I call this dish a weeknight wonder pot. Quick and easy dinner recipe with wonderfully 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
  • 2 Tbsp. curry powder
  • ¼ tsp. cayenne pepper or to taste
  • ¼ cup GF tamari sauce
  • 1 Tbsp. minced ginger (1-inch)
  • 4 green onions, sliced plus some for garnish
  • Instructions

  • Cook fettuccine noodles according to package directions. 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 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 carefully stir to coat with the vegetable mixture
  • Garnish with green onions


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