Gluten-Free Mee Kari (Curry Noodles)

Indulge in the bold and aromatic flavors of Gluten-Free Mee Kari (Curry Noodles), a hearty and satisfying dish inspired by Malaysian cuisine. This recipe reimagines traditional mee kari using rice noodles, making it suitable for gluten-free diets while retaining its rich and comforting appeal. Tender chicken breast, tofu puffs, and fresh coconut milk come together in a fragrant red curry broth, infused with shallots, garlic, ginger, and a hint of lime for a zesty finish. Topped with crisp bean sprouts and vibrant cilantro, this easy-to-make, 50-minute dish is perfect for a comforting weeknight meal or a show-stopping centerpiece for gatherings. Discover the perfect balance of creamy, spicy, and tangy flavors in this gluten-free spin on a beloved classic.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Rice noodles
• 200 grams Chicken breast
• 400 ml Coconut milk
• 500 ml Chicken broth
• 4 pieces Shallots
• 3 pieces Garlic cloves
• 1 inch piece Ginger
• 3 tablespoons Red curry paste
• 2 tablespoons Gluten-free soy sauce
• 2 tablespoons Lime juice
• 100 grams Tofu puffs
• 150 grams Bean sprouts
• 20 grams Fresh cilantro
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil

Directions

Step 1

First, soak the rice noodles in warm water for 15 minutes, or until softened. Drain and set aside.

Step 2

In the meantime, slice the chicken breast into thin strips and set aside.

Step 3

Finely chop the shallots, garlic, and ginger. In a large pot, heat the vegetable oil over medium heat.

Step 4

Add the shallots, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.

Step 5

Stir in the red curry paste and cook for another 1-2 minutes, ensuring everything is well coated.

Step 6

Add the chicken broth, coconut milk, and gluten-free soy sauce to the pot, stirring to combine.

Step 7

Bring the mixture to a gentle simmer before adding the chicken strips. Cook for 10 minutes or until the chicken is cooked through.

Step 8

Add the tofu puffs to the curry, allowing them to absorb the flavors for about 3 minutes.

Step 9

Stir in the lime juice and season with salt to taste, then remove from heat.

Step 10

Divide the soaked rice noodles among serving bowls.

Step 11

Ladle the hot curry over the noodles, ensuring an even distribution of chicken and tofu puffs.

Step 12

Top each bowl with fresh bean sprouts and cilantro.

Step 13

Serve immediately and enjoy your gluten-free Mee Kari.

Nutrition Facts

Serving size	(2003.2g)

Amount per serving	% Daily Value*
Calories	1625.5

Total Fat 71.1g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 26.4g
Cholesterol 172mg	0%
Sodium 7794.3mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 13.7g	0%
Total Sugars 48.9g
Protein 94.2g	0%

Vitamin D 0IU	0%
Calcium 579.6mg	0%
Iron 10.0mg	0%
Potassium 2618.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 22.6%

Carbs: 38.9%