Food Friday: Singapore Noodles

This past weekend I was craving a noodle dish but wanted something other than my usual spaghetti and with a handful of veggies and colour. Since I am gluten free, vermicelli noodles are the perfect option for a carb heavy dish but with less calories. This dish is very simple to make and takes no more than 20 minutes to cook. It serves about 4. I’ve added a little turmeric to the original recipe for its additional colour and anti-inflammatory benefits, as well as a few more veggies. Local source, Getaway Farms or any farmers markets is a great place to find your chicken in the HRM. For those vegetarians out there, I’d probably suggest substituting with tofu for a little protein. One warning - if you have never cooked vermicelli noodles before, you may be finding noodles on your floor a week from now as they tend to fly everywhere when you break them apart! 


  • 1/2 of 250g package rice vermicelli 
  • 1/2 of 424g package frozen uncooked peeled large shrimp
  • 1 skinless, boneless chicken breast
  • 2 green onions
  • 1 carrot
  • 1/2 red pepper
  • 1/4 yellow onion 
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp Braggs or tamari
  • 2 tbsp vegetable oil
  • 1 garlic clove, minced
  • 1 tsp finely grated fresh ginger
  • 2 tsp curry powder
  • 1/2 turmeric 
  • 1/2 tsp salt 
  • handful bean shouts (optional)
  • 1/2 cup chopped fresh cilantro (optional of course)
  • hot sauce (optional)


  1. Separate noodles as best you can, then soak in very hot water for 5-10 minutes (or according to package directions). If noodles soften before you need them drain and toss with a little vegetable oil to help prevent sticking. 
  2. Meanwhile, rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. Cut chicken in half lengthwise, then into thin strips. Slice yellow onion into very thin rounds. Slice carrots into julienne strips (I use this, which works wonders), and thinly slice pepper. In a small bowl, stir lime juice with Braggs/tamari, 1 tbsp water and 1 tbsp oil. 
  3. Heat remaining oil in a large non-stick frying pan or wok over medium-high heat. Add chicken. Stir-fry until light golden, about 3 minutes. Add shrimp, carrot, pepper, yellow onion, garlic and ginger. Sprinkle with curry powder, turmeric and salt. Stir often until shrimp turn bright pink, about 3 minutes. Add drained noodles, then pour in lime mixture. Stir often, separating noodles as best you can, until hot and noodles turn yellow, about 2 minutes. Remove from heat and stir in green onions, bean shoots and cilantro if using. Add a little hot sauce if you want a little more spice. Enjoy! 

Is there any recipe or food you want a healthy recipe for? Let me know in the comments below! 

In health & happiness,

Dr. Karen

(This recipe was adapted from my Chatelaine cookbook.) (Photo credit: