Gluten Free Singapore Rice Noodles

Total time50 min

Prep time20 min

Cook time20 min

4.9

(28)

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Ingredients

4 servings

For the noodles

7 oz rice vermicelli noodles

For the sauce

2 tbsp tamari
1 tbsp madras curry powder
1 tsp sesame oil
1 tsp sugar
½ tsp ground turmeric
¼ tsp white pepper

For the stir-fry

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

For serving

1 fresh red chili, thinly sliced (optional)
2 scallion tops, thinly sliced (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 but still slightly firm — 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 combined. Set the sauce aside.

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