Gluten-Free Ban Mian
Discover the comforting flavors of **Gluten-Free Ban Mian**, a healthier twist on the classic Chinese noodle soup that’s perfect for anyone avoiding gluten. Delicate rice noodles form the heart of this dish, soaking up the savory goodness of a fragrant chicken broth enhanced with gluten-free tamari, garlic, and a touch of sesame oil. Packed with tender chicken slices, shiitake mushrooms, vibrant baby spinach, and julienned carrots, this recipe creates a nourishing bowl brimming with texture and nutrition. Ready in just 40 minutes, this warm and satisfying soup is topped with fresh scallions for an extra burst of flavor. Ideal for a quick yet hearty lunch or dinner, this recipe brings the essence of Asian comfort food right to your table without compromising dietary needs.
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Recipe Information
Ingredients
- 250 grams Gluten-free rice noodles
- 200 grams Chicken breast
- 100 grams Baby spinach
- 100 grams Shiitake mushrooms
- 1 medium Carrot
- 3 cloves Garlic
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 liter Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 tablespoon Sesame oil
- 2 stalks Scallions
Instructions
Begin by preparing all the ingredients: thinly slice the chicken breast, remove stems from the shiitake mushrooms and slice them thinly, peel and julienne the carrot, and mince the garlic cloves.
Bring a pot of water to a boil and cook the gluten-free rice noodles according to the package instructions. Drain and set aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced chicken breast to the pot and stir-fry until the chicken is no longer pink, about 3-4 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and add the shiitake mushrooms, julienned carrots, tamari, salt, and white pepper. Let simmer for 5 minutes.
Add the baby spinach to the pot and continue to simmer until the spinach is wilted, about 2 minutes.
Divide the cooked rice noodles among serving bowls and ladle the hot broth and ingredients over the noodles.
Garnish each bowl with chopped scallions and serve immediately.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6199 mg | 270% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 7.8 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 287 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2139 mg | 46% | |
*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.
