Kelp Noodle Curry ‘n a Hurry (Paleo, Whole30 & Keto)

I was thinking of recipes I could make from some lovely gluten free spice mixes I got from a local spice shop, "The Spice Hut' and it had me reminiscing about Singapore noodles. When we were newly married my husband and I used to frequent a restaurant back east where we lived that made the best Singapore noodles and it was our go-to for take out. Now, many years later, after being diagnosed with celiac disease and finding out I was terribly allergic to MSG and shrimp, Chinese take out, is pretty much never an option. While this dish differs a bit from Singapore noodles it is inspired by those memories. You can use whatever thin noodles you like such as rice vermicelli, bean thread noodles or even spiralized vegetables. I love the kelp noodles and they are increasingly easy to find. They are naturally grain free and very low in calories and carbs yet they have a really nice flavour and texture and lend themselves well to any Asian noodle dish. They don't require cooking either. Because of mild egg allergies (both my husband and myself) I avoid using a lot of eggs in my dishes. I did add one egg to this. In my opinion nothing can replace the umami that eggs bring to noodle dishes. However if you are severely allergic or vegan, eliminate the egg and add some deep flavoured mushrooms, like oyster or shiitake. Instead of chicken, substitute extra mushrooms or tofu. You do not need a wok to make these. I no longer own a wok. In my opinion, unless you have a gas stove there's no point, as you just can't get it hot enough. Not only that, but I generally avoid cooking over really high heat.