Gluten-Free Lor Mee
Transform your kitchen into a haven of irresistible Southeast Asian flavors with this Gluten-Free Lor Mee recipe! A delicious twist on the traditional noodle dish, our version is thoughtfully crafted for gluten-free diets, featuring silky rice noodles swimming in a thick, flavorful broth enriched with tender pork, fragrant five-spice powder, and a hint of garlic. This recipe comes alive with gluten-free soy sauce for depth, egg ribbons for velvety texture, and vibrant garnishes like spring onions, coriander leaves, and a fiery chili paste dollop. Perfectly balanced with a touch of rice vinegar, this hearty meal is ready in just an hour, making it ideal for weeknight dinners or satisfying family gatherings. Master the rich umami flavors of this comforting dish while keeping it gluten-free and utterly delicious!
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Recipe Information
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
Instructions
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.
Cook the rice noodles according to the package instructions, drain and set aside.
In a large pot, bring the chicken broth to a boil.
Add the pork strips along with the minced garlic into the boiling broth. Cook for about 15 minutes or until the pork is tender.
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.
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.
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.
Stir in the rice vinegar, followed by the cooked rice noodles. Ensure the noodles are thoroughly coated with the sauce.
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
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 8900 mg | 387% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.7 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2094 mg | 45% | |
*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.
