Gluten-Free Kolo Mee
Discover the irresistible flavors of this Gluten-Free Kolo Mee, a healthier take on the beloved Malaysian classic! This recipe transforms the traditional egg noodles into a gluten-free delight by using tender rice noodles, ensuring it’s suitable for those with dietary restrictions. Savory marinated chicken thighs are cooked to perfection and tossed in a rich, umami-packed sauce made with gluten-free soy sauce, oyster sauce, and dark soy sauce, creating an authentic taste that’s both comforting and wholesome. With aromatic garlic, a touch of sweetness from brown sugar, and a final garnish of fresh spring onions, this dish is a beautifully balanced meal that comes together in just 35 minutes. Whether you’re craving a quick dinner or an impressive bowl to serve guests, this easy-to-make kolo mee delivers on every front while staying completely gluten-free. Perfect for noodle lovers in search of a flavorful, allergen-friendly alternative!
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Recipe Information
Ingredients
- 250 grams Gluten-free rice noodles
- 200 grams Boneless chicken thigh
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Oyster sauce (gluten-free)
- 1 teaspoon Dark soy sauce (gluten-free)
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 2 tablespoons Spring onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 cup Chicken broth
- 0.5 teaspoon Brown sugar
Instructions
Begin by preparing the chicken: slice the boneless chicken thigh into thin strips.
In a small bowl, combine 1 tablespoon of gluten-free soy sauce, 1 teaspoon of oyster sauce, and a pinch of white pepper. Add the sliced chicken to this marinade and let it sit for 10 minutes.
Cook the gluten-free rice noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated chicken strips and cook for about 5-7 minutes until they are browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the gluten-free dark soy sauce, brown sugar, salt, and remaining soy sauce to the pan. Stir to combine all ingredients.
Pour in the chicken broth and bring the mixture to a simmer. Add the cooked noodles and mix well to coat them with the sauce.
Add the cooked chicken back into the pan and toss everything together.
Serve the Kolo Mee in bowls, garnished with chopped spring onions and a sprinkle of white pepper.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 987 mg | 21% | |
*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.
