Gluten Free Singapore Rice Noodles

Total time50 min

Prep time20 min

Cook time20 min

Singapore noodles are one of those takeout orders that always feel like a gamble when you're avoiding gluten — between soy sauce and mystery marinades, the wheat tends to sneak in everywhere. This version swaps in tamari and builds every bit of that bold, aromatic flavor from scratch using Madras curry powder, turmeric, sesame oil, and fresh ginger, so you know exactly what's going into the wok. The result is a vivid, golden-yellow tangle of rice vermicelli loaded with plump shrimp, tender char siu pork, scrambled eggs, crisp bean sprouts, and sweet red bell pepper. High heat is the real secret here — a screaming-hot wok gives the noodles that slightly smoky, restaurant-style edge that's almost impossible to get any other way. Everything comes together in stages so nothing gets overcooked, and the whole dish lands on the table in well under an hour. Serves four, and it reheats beautifully if you're lucky enough to have leftovers.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the noodles

7 oz rice vermicelli noodles
A Taste of Thai Vermicelli Rice Noodles- 8.8 Oz Signature Select Rice Noodles Vermicelli Style - 8 OZ Mama Instant Rice Vermicelli Noodles Asian Best Rice Vermicelli Bánh Hỏi Mama Rice Vermicelli, Instant, Whole Grain 7.94 Oz
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!