Gluten-Free Lor Mee
Dive into the comforting flavors of Gluten-Free Lor Mee, a hearty and satisfying noodle dish reinvented for those avoiding gluten. This recipe brings together silky rice noodles bathed in a rich, savory broth infused with aromatic five-spice powder, garlic, and gluten-free soy sauces. Tender strips of pork shoulder, delicate egg ribbons, and a touch of chili paste add layers of texture and flavor to this classic dish. Thickened with a cornstarch slurry, the broth clings beautifully to every strand of noodle, while fresh garnishes of spring onions and coriander leaves provide a burst of brightness. Perfect for a cozy dinner, this gluten-free take on a traditional favorite is easy to prepare in under an hour, making it an irresistible choice for weeknight meals or casual entertaining.
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Ingredients
- 200 grams Rice noodles
- 1 liter Chicken broth
- 3 tablespoons Cornstarch
- 4 tablespoons Water
- 2 large Egg
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Five-spice powder
- 3 cloves Garlic
- 200 grams Pork shoulder
- 1 teaspoon White pepper
- 1 teaspoon Salt
- 1 tablespoon Rice vinegar
- 3 stalks Spring onions
- 5 grams Coriander leaves
- 1 tablespoon Chili paste
Directions
Step 1
To prepare the pork, slice the pork shoulder into thin strips. Mince the garlic cloves finely and chop the spring onions and coriander leaves. Set aside.
Step 2
Cook the rice noodles according to the package instructions, drain and set aside.
Step 3
In a large pot, bring the chicken broth to a boil.
Step 4
Add the pork strips along with the minced garlic into the boiling broth. Cook for about 15 minutes or until the pork is tender.
Step 5
In a small bowl, whisk the cornstarch with 4 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring continuously, to thicken the sauce.
Step 6
Reduce the heat to low and add the gluten-free soy sauce, dark soy sauce, five-spice powder, white pepper, and salt to the broth. Stir well to incorporate.
Step 7
Beat the eggs in a separate bowl and slowly pour them into the pot while continuously stirring to create egg ribbons. Allow it to cook for another 2-3 minutes.
Step 8
Stir in the rice vinegar, followed by the cooked rice noodles. Ensure the noodles are thoroughly coated with the sauce.
Step 9
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped spring onions, coriander leaves, and a dollop of chili paste for an extra kick.
Nutrition Facts
| Serving size | (1759.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1095.8 |
| Total Fat 39.9g | 0% |
| Saturated Fat 12.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 615.5mg | 0% |
| Sodium 8900.4mg | 0% |
| Total Carbohydrate 91.6g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 5.7g | |
| Protein 84.1g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 289.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2094.1mg | 0% |
Source of Calories