These Nightshade Free Singapore Noodles are made with nightshade-free curry powder for a Chinese-Canadian dish with a kick! Quick and easy to make, they’re better than take-out!
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One of the hardest things about going Nightshade Free is not being able to eat out. I mean, it’s better for the waistline and the wallet, but sometimes you just want some Chinese Buffet, you know? Or after a hard day of work, picking up pizza or some take-out.
Well, now you can! This recipe for Nightshade-free Singapore Noodles is quick and easy, and oh so delicious. I’ve adapted this simple recipe from Budget Bytes, one of my favourite blogs for cheap, easy meals!
The first step is to make sure you have your nightshade-free curry made and ready to go. Luckily, I’ve got you covered! You can find my recipe here. One thing I love about making your own curry mix is that you have so much more control over the various flavours, and can really adapt them to your recipe. (And you know I always add more garlic than the recipe calls for…)
Once you’ve got that ready to go, you can boil some water, pull it off the heat, toss yer noodles in, cover and let rest for about 2 minutes. They should be completely cooked through. Drain the water out of the pot, and set them aside.
Mix up your soy sauce and sesame sauce.
Chop up all your veggies (in hindsight, I would cut the bok choi smaller than I did this time! I was trying an experiment, it didn’t really work). Heat your wok or pan until it sizzles when you sprinkle a little water in it. Add your vegetable oil, and your veggies!
Once they’re soft, add about half the curry powder and mix it around a bit so you know everything is covered (it’ll be bright yellow, you can’t miss it!). Add the rest of the curry powder into the noodles, and cut them into smaller six inch pieces. TRUST ME. You will want to cut them! Otherwise they’re impossible to mix when you add them into the pan with the veggies! IMPOSSIBLE. They get everywhere and no I’m not speaking from experience but if you had seen the disaster in the kitchen the first time I made these…. oh man.
Everything will just be the most beautiful, glowing yellow. Pro tip: do not let this touch anything white. Or your clothes. Or anything you treasure, because it will stain it! It took quite a bit of elbow grease to get the yellow from my white stove top.
Pour in the soy/sesame sauce mixture, and stir around and mix.
Who needs take-out? Not me! From start to finish, this takes about 15 minutes if you multi-task and use two burners, one for the noodles and water, and one for the veggies.
These Nightshade Free Singapore Noodles are made with nightshade-free curry powder for a Chinese-Canadian dish with a kick!
- 400 g rice vermicelli noodles or ~ 14oz.
- 3 Tbsp vegetable oil
- 1 Tbsp nightshade-free curry powder
- 1 bunch bok choi chopped
- 2 large carrots chopped
- 1 medium onion chopped
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
Bring about 6 cups of water to a boil in a large pot on the stove. Remove from heat, and add the vermicelli noodles.
Cover and let sit for 2 minutes before draining the water completely. Set aside.
Heat a wok or pan. Once it's hot enough (it will sizzle when you sprinkle water in it), add your vegetable oil and chopped vegetables. Cook until soft.
Add half of the curry powder, the garlic powder and ginger powder to the vegetables, and cook for about 1 minute.
Cut the rice vermicelli noodles into 6" pieces, and stir in the rest of the curry powder.
Add the noodles to the pan of vegetables. Add the soy and sesame sauce, and cook for about another 1-2 minutes, stirring occasionally.
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