Gluten Free Singapore Mei Fun

Rice vermicelli is naturally gluten-free, which makes it the perfect base for this fragrant, golden stir-fry that tastes like it came straight from a hawker stall. The sauce comes together with tamari instead of regular soy sauce, so you get that deep, savory backbone without any wheat sneaking in — and the Madras curry powder and turmeric give every strand of noodle a gorgeous, warm color. Shrimp, char siu pork, scrambled eggs, crisp bean sprouts, and red bell pepper all pile into the wok, making this a genuinely satisfying one-pan meal that serves four. The technique matters here: soaking the noodles until just pliable, then finishing them in the wok over high heat, keeps the texture springy rather than mushy. Everything moves fast once the wok is hot, so having your sauce whisked and your proteins ready to go makes the whole process feel effortless. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and balance the richness of the curry. It's bold, a little smoky, and exactly the kind of weeknight dinner that makes you forget you were ever worried about what was on the menu.

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