Gluten-Free Singapore Noodles Recipe

This looks like a really complicated recipe but, I promise, though it has a long list of ingredients, it is super simple to make! It’s a delicious combination of meat, veggies and noodles with a sensational sauce that is full of flavour. It’s my healthy take on Singapore’s signature dish.

Servings

Prep time

Cook time

Recipe

Ingredients

Char Siu Pork

1 tbsp olive oil

400g pork mince

1 tbsp white miso paste

1 tbsp tomato sauce

2 tbsp honey

2 tbsp tamari

1 tbsp coconut sugar

1 clove garlic, minced

½ tsp five spice

Sauce

60mL tamari

60mL mirin

4 tsp curry powder

1 tsp coconut sugar

¼ tsp white pepper

Stir-Fry

2 tbsp olive oil

2 eggs
12 raw prawns, peeled (optional)
200g uncooked vermicelli noodles
1 onion, sliced
2 carrots, julienned

4 cloves garlic, sliced
1 tbsp grated ginger
1 red capsicum, sliced
100g snow peas, sliced

2 spring onions, green part sliced

Method

For the char siu pork, heat the oil in a wok or large frying pan over high heat and cook the pork mince over high heat until no liquid remains in the pan.

Meanwhile, mix the miso, tomato sauce, honey, tamari, coconut sugar, garlic and five spice in a small jug or bowl.

Once the pork mince is cooked, add the char siu sauce and mix to coat the pork. Cook for 1 min, stirring continuously, then remove from the wok and set aside.

Mix the sauce ingredients together.

Heat half the olive oil in the wok. Add the eggs and break up with a fork until cooked through. Set aside with the pork.

If adding prawns, stir-fry them now and set aside.

Cook the vermicelli according to packet instructions (generally they need to be soaked in boiling water for 5 mins).

Add another tbsp of olive oil and cook the onion until it starts to soften. Add the carrots, garlic and ginger and stir-fry for 1 min.

Add the capsicum and snow peas and cook for another min.

Once the noodles have soaked, strain them and add to the wok with the sauce then add the pork, egg, prawns and heat through.

Serve immediately, topped with the green spring onions to garnish.