Low Sugar Gluten Free Singapore Mei Fun

Total time50 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the noodles

6 oz rice vermicelli (thin rice noodles)
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For the sauce

3 tbsp tamari
1 tbsp madras curry powder
1 tsp sesame oil
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp ground turmeric
¼ tsp white pepper

For the stir-fry

3 tbsp neutral oil (such as canola oil or avocado oil), divided
2 large eggs, lightly beaten
8 oz medium shrimp, peeled and deveined
6 oz chinese bbq pork (char siu) or cooked ham, thinly sliced
1 red bell pepper, thinly sliced
2 cups bean sprouts
4 scallions, cut into 1-inch pieces (green parts only for low-fodmap; both parts used here)
¼ tsp salt, or to taste

For serving

fresh cilantro leaves (optional)
lime wedges (optional)

Instructions

1
Place the rice vermicelli in a large bowl and cover with boiling water. Soak for 4–5 minutes, until the noodles are pliable and just tender but still have a slight chew — they will finish cooking in the wok. Drain, rinse under cold water, and set aside.
2
In a small bowl, whisk together the tamari, curry powder, sesame oil, sugar, turmeric, and white pepper until the curry powder is fully dissolved. Set the sauce aside.

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