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

Yields3 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

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.

 4 tbsp coconut oil, divided
 1 lb boneless skinless chicken thighs, cut into bite sized pieces and sprinkled with sea salt (I used kelp sea salt)500 grams
 1 medium sweet or red onion, sliced thinly
 1 egg, beaten and mixed with 1 tsp water and a pinch of sea salt(optional)
 2 heads baby bok choi, sliced thinly
 1 sweet red, orange or yellow pepper, seeded and thinly sliced
 2 cloves garlic, thinly sliced
 2 tbsp "Curry in a hurry" spice mix or your favourite curry powder blend
 2 scallions, thinly sliced
 1 - 340 gram packages of kelp noodles

If you plan to use noodles that you need to cook, boil your water and cook. Drain noodles and drizzle a neutral oil like avocado or grapeseed oil over noodles and set aside. Heat 2 tbsp of oil over medium heat in a wide saucepan. Add salted chicken and stir until it is cooked, about 10 minutes:remove chicken and set aside. Add onions and cooked for about 10 minutes until softened. Push onions to one side of the pan. Add bok choi and sweet pepper and cook for about 5 minutes.


Add a little oil to the other side of the pan and then add the egg. Allow to cook for a minute or so then stir to scramble and then remove. Add the other 2 tbsp of coconut oil and then the spices and stir until fragrant about 30 seconds. Add prepared noodles (for kelp noodles they do not require cooking just rinsing prior to adding to your other ingredients) and mix thoroughly with the noodles. I find using tongs for this is very helpful.


Once spices are distributed evenly throughout the noodles add the rest of the ingredients including the scallions and cook for about 5-10 minutes to heat the ingredients through. Enjoy!

Nutrition Facts

Serving Size 1 bowl

Servings 0