20-Minute Gluten-Free Singapore Noodles

These Gluten-Free Singapore Noodles are a quick, flavorful meal made with rice noodles, crisp-tender vegetables, scrambled eggs, ginger, garlic, tamari, and curry powder. Everything comes together in about 20 minutes for an easy weeknight dinner that is satisfying without being heavy.

The vegetables are quickly stir-fried so they stay tender with a little bite, while the curry-seasoned sauce coats the noodles and brings all the flavors together. The recipe is naturally gluten-free and easy to adapt with chicken, shrimp, pork, or tofu.

Recipe Highlights

• Ready in 20 minutes with simple ingredients.
• Colorful and vegetable-packed for a fresh, satisfying meal.
• One-pan cooking after the noodles are prepared.
• Easy to customize with chicken, shrimp, pork, or tofu.
• Naturally gluten-free when using certified gluten-free rice noodles, curry powder, and tamari.

Key Ingredients and Substitutions

Gluten-free rice noodles: Rice fettuccini noodles work especially well because they have enough width to hold the sauce and vegetables. Follow the package directions carefully since cooking times vary between brands.

Eggs: Scrambled eggs add protein and make this a satisfying vegetarian meal. 

Vegetables: Mushrooms, red bell pepper, and zucchini give the noodles a nice combination of color and texture. You can also use other quick-cooking vegetables you have on hand.

Tamari: Gluten-free tamari provides the savory, salty flavor in the sauce. Use gluten-free soy sauce if preferred.

Curry powder: Curry powder gives Singapore noodles their characteristic warm, fragrant flavor. Check the label to make sure your curry powder is gluten-free.

Ginger and garlic: Fresh ginger and garlic add extra flavor and depth to the simple sauce.

To make them vegan: Replace the eggs with small cubes of firm tofu. Cook the tofu in oil until lightly golden before adding it to the finished noodles so it can absorb the sauce.

My Tested Kitchen Tips

Have everything ready before you start. Once the pan is hot, the vegetables and sauce come together quickly. Slice all the vegetables and have the sauce ingredients measured before cooking.

Don’t overcook the vegetables. Stir-fry them briefly over medium-high heat. They should be tender but still have a little bite rather than becoming soft and watery.

Cook the noodles according to the package directions. Rice noodles can quickly become too soft, so avoid overcooking them. Drain them well before adding them to the pan.

Toss gently. Once the noodles are added, gently toss everything together until the sauce coats the noodles and vegetables without breaking the noodles apart.

Make it a Meal

These gluten-free Singapore noodles make a satisfying meal on their own, but you can easily add a simple side to round out dinner. Serve them with Classic Thai Celery and Fennel Salad, or a light cucumber salad for an easy meal.

Storing and Reheating

Store leftover Singapore noodles in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over medium heat, adding a splash of water if the noodles have dried out. You can also reheat individual portions in the microwave.

If you like this Singapore noodle dish, check out my collection of gluten-free Thai recipes for inspiration. My favorite dish is the Thai coconut cream calmon (Gluten-Free, 30-Minute Dinner).

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

Looking for more gluten-free inspiration? Subscribe to the newsletter for new recipes delivered straight to your inbox — no spam, just good food. You can join our community on Pinterest, Facebook, and Instagram.