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Singapore Noodles


  • 4 cloves garlic, finely chopped
  • 3cm piece ginger, finely grated
  • 1 brown onion, sliced
  • 100g thin rice noodles
  • 1 red capsicum, sliced
  • 1/2 bunch broccolini, sliced into thin strips (approx 1/2 cm width and 5cm in length)
  • 2 carrots, sliced into thin strips
  • Half baby wombok, sliced
  • 2-3 handfuls of bean sprouts
  • Oil (to stir fry)
  • 250g BBQ pork (optional)
  • Coriander (optional to garnish)


  • 3 Tbs gluten free soy sauce
  • 3 Tbs curry powder
  • 1 Tbs turmeric
  • 1 tsp ground pepper
  • 2 Tbs water
  • 1 Tbs coconut sugar (optional)


    1. Prepare ingredients. Prepare sauce and set aside.
    2. Soak rice noodles in hot water and strain. Set aside.
    3. Heat up a wok or fry pan with oil. Add in garlic, ginger, and onions.
    4. All in all vegetables (and meat if using). Stir fry on medium heat for 2-3 minutes. Add in noodles and sauce. Stir fry for a further 3 minutes. Garnish with fresh coriander.