Gluten-Free Mee Siam
Transport your taste buds to the vibrant streets of Southeast Asia with this Gluten-Free Mee Siam recipe, a bold and tangy noodle dish that's perfect for those with dietary restrictions. Featuring soft rice vermicelli noodles tossed in a flavor-packed sauce made with gluten-free tamarind paste, soy sauce, and red chili paste, this recipe delivers the perfect balance of sweet, spicy, and sour. Loaded with protein-rich tofu, scrambled eggs, and crunchy bean sprouts, every bite offers a delightful combination of textures. Topped with fresh green onions, coriander, and a squeeze of lime, this quick and easy 50-minute meal makes for a satisfying gluten-free dinner. Ideal for fans of authentic Asian cuisine, this dish is guaranteed to impress family and friends alike!
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Recipe Information
Ingredients
- 400 grams Rice vermicelli noodles
- 3 tablespoons Cooking oil
- 3 cloves Garlic, minced
- 3 large Shallots, thinly sliced
- 50 grams Dried shrimp, soaked and drained
- 200 grams Firm tofu, cubed
- 100 grams Bean sprouts
- 2 tablespoons Gluten-free tamarind paste
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Sugar
- 2 tablespoons Red chili paste
- 2 large Eggs
- 2 cups Chicken broth
- 1 whole Fresh lime, cut into wedges
- 2 tablespoons Chopped green onions
- 2 tablespoons Chopped coriander leaves
- 1 teaspoon Chili flakes
Instructions
Soak the rice vermicelli in warm water for 20 minutes or until they become soft, then drain and set aside.
In a large wok or frying pan, heat the cooking oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant and lightly golden.
Add the soaked dried shrimp and cubed tofu to the pan, stirring gently for about 2-3 minutes until the tofu begins to lightly brown.
Push the tofu mixture to one side of the pan. Crack the eggs in the empty side of the pan and scramble them. Mix everything together once the eggs are partially set.
In a small bowl, combine the tamarind paste, gluten-free soy sauce, sugar, and red chili paste. Pour this sauce into the pan and mix it well with the tofu and egg mixture.
Add in the softened rice vermicelli and toss everything together to ensure the noodles are well-coated with the sauce. Add the chicken broth, a little at a time, to help the noodles absorb the sauce more evenly.
Increase the heat to high, add the bean sprouts, and stir-fry everything together for another 3-4 minutes until the bean sprouts are just tender.
Season with additional gluten-free soy sauce or tamarind if needed. Turn off the heat.
Garnish with chopped green onions, coriander leaves, chili flakes, and serve with lime wedges on the side.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 47.4 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1650 mg | 127% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2052 mg | 44% | |
*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.
