Singapore Street Noodles #glutenfree #caseinfree

Singapore Street Noodles

This delicious recipe for Singapore street noodles is simple and easy to prepare.  The Asian flavors are big and bold, and of course, it is naturally gluten-free and dairy-free (make sure the coconut aminos or soy sauce and red curry paste are gluten-free). This has quickly become one of our favorite go to dinners and ends up on the weekly menu often. It’s so tasty!

Singapore Street Noodles Prep

You start out with a few natural organic ingredients like cabbage, carrots, tomato, green onions, garlic and shallots. I’ve used both red and green cabbage. We always keep a bottle of the gluten-free Thai red curry paste stocked in the fridge because I use it in so many of our recipes (it’s preservative free) but the original recipe called for sriracha sauce.  It’s a very versatile recipe and can be easily made from some extra stuff you’ve got in the fridge or freezer!

Singapore Street Noodles Prep

Singapore Street Noodles #glutenfree #caseinfree
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  • The Sauce:
  • 2 tbsp organic or non-GMO brown sugar (or local wildflower honey)
  • 1 tbsp GF red Thai curry paste
  • 2 tbsp GF non-GMO coconut aminos
  • 2 tbsp rice vinegar
  • --------------
  • 6 oz GF white rice Pad Thai noodles
  • 1 large natural bone-in antibiotic-free chicken breast, cut into 1-inch cubes
  • 2 cloves organic garlic, minced
  • 1 tbsp GF non-GMO coconut aminos (or 2 tbsp GF soy sauce)
  • 2 cups organic green or red cabbage, thinly sliced
  • 1 large organic carrot, thinly sliced
  • 1 organic shallot, thinly sliced
  • 1 organic Roma tomato, cored and chopped
  • 2 organic green onions, roughly chopped (plus more for garnish)
  • 3 tbsp organic GF cashews, toasted
  • 2 tbsp EVOO


  1. Mix together the ingredients to make the sauce and set aside.
  2. Wash, rinse and dry the tomato. Prep the other vegetables. Set aside in a large bowl.
  3. In a small bowl, toss the chicken pieces with the coconut aminos and garlic. Set aside to marinate for about 10 minutes. Heat 1 tablespoon of the olive oil in a large ceramic non-stick cast iron skillet or in a Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, stirring often. Remove the chicken and set aside in a clean bowl.
  4. Add 1 tbsp olive oil to the pan then add the cabbage, carrot, shallot, tomato and green onions. Cook for 3 minutes, stirring often. Add the cooked chicken and sauce to the vegetables, and cook for a few more minutes.
  5. Meanwhile, cook the rice noodles according to the directions. Drain and add to a large bowl. Pour in the chicken vegetable mixture and toss to coat the pasta evenly. Serve in a bowl and garnish with toasted cashews and green onions.

I found the original recipe from the blogger EZ GlutenFree.




Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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5 Responses

  1. I love Singapore noodles. I really want to try this recipe, and I will add shrimp. :)
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