After a hiatus .. I’m back with Singapore Noodles ! (Vegan + gluten, grain, nut & sugar-free)

Why Hello there !

We are finally settled into the new house. It’s been a bit of an ordeal as this was no ordinary house move. Changing my lifestyle & taking control has had positive effects too in all other areas of my life. I cannot describe the “life changing” effect’s this has given me (& my husband) including the confidence to seek our dreams, which includes living on the side of a mountain, up high, on some land, so WE DID IT ! I could never have dreamed of doing this before as the hilly nature of it would have killed me, like literally. So anyway, after dragging furniture up a tiny goat track, we are in. I’m back. We are on satellite for internet, so hopefully I can pump out the recipes with a vengeance ! So many ideas !

So, without further ado, here is the first one, Singapore noodles. Just like the takeaway (AKA Fakeaway) so very easy with minimal ingredients, but you do need a spiraliser. If you don’t have one, you could sub the zoodles for the Slendier or Changs konjac ones too, or just peel the zucchini into thin strips.

Look forward to hearing how you are going & of course, feedback on the recipes !


singapore noodles cooking 1 

singapore noodles cooking 

singapore noodles close up

singapore noodles side profile


Singapore Noodles (vegan + gluten, grain, nut & sugar-free)
Yields 8
A yummy and simple version of the take away Singapore Noodles, but vegan & gluten, gain, nut & sugar-free.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 3 medium zucchini, peeled & spiralised (using thin blade)
  2. 1 tbs peanut or olive oil
  3. 1 brown onion, diced
  4. 2 tsp ginger, minced
  5. 2 tsp garlic, minced
  6. 4 cups vegetables, diced (I used carrot, broccolini & snow peas)
  7. 1 tbs Keens curry powder
  8. 3 tbs gluten free soy sauce
  9. 1 tbs tomato paste (or low cal tomato sauce)
  10. 1 tbs Sriracha or other chilli paste (optional)
  1. In a large fry pan or wok, heat the oil, add the onion, ginger & garlic. Cook stiring for 5 mins. Add the 4 cups vegetables & cook for a further 5 mins, stiring.
  2. Mix the curry powder, soy sauce, tomato paste & chilli (if using) with 2 tbs water in a small bowl.
  3. Add the sauce mix & zucchini noodles to the pan.
  4. Using tongs, mix gently around until noodles are cooked & liquid has evaporated.
  5. Serve.
  1. If freezing, cook everything including the sauce but leave out the zoodles, adding them at the last minute once reheated.
  2. You could also use the Konjac Angel Hair noodles or carrot zoodles
  3. Reduce the amount of curry powder used if you don't like any heat or if it upsets your tummy.
  4. Supplement the vegetables with other low starch ones to your liking.
  5. There is no need to peel the zucchini, I just do it as I think the skin tastes bitter.
Opti Cook
singapore noodles chop sticks

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  1. Sam
    October 14, 2016

    Hi Joni,
    I’ve noticed some recipes say “yields” and some say “serves”. When a recipe says ‘yields 8’ does that mean 8 cups? Therefore 4 serves if you’re wanting 2 cups of veggies a day for optifast intensive? Or is it 8 serves?

    • Joni Condos
      October 14, 2016

      Hi Sam ! Yield = 1cup so you can have 2-4 cups of whatever the recipe is. I use this when it’s easy to portion out. If I say serves, it means how many it would serve, usually used when I can’t easily & accurately portion it out into cups ie. Hash browns , hope this helps ! Joni

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