These Nightshade Free Singapore Noodles are made with nightshade-free curry powder for a Chinese-Canadian dish with a kick!
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.