Gluten-Free Mie Zhajiang
Experience the irresistible flavors of **Gluten-Free Mie Zhajiang**, a wholesome twist on the classic Chinese noodle dish, perfect for those with gluten sensitivities. This dish combines al dente gluten-free rice noodles with a savory, umami-packed sauce made from gluten-free soybean paste, tamari, and dark soy sauce. Nestled in the flavorful mix are tender ground pork, golden tofu cubes, and a vibrant medley of fresh vegetables like carrot, zucchini, and cucumber, adding balance and crunch. The recipe comes together in just 45 minutes, making it a great weeknight dinner option. Finished with a drizzle of fragrant sesame oil and a garnish of crisp scallions, this dish is a comforting yet nutritious bowl of flavor that’s sure to delight your taste buds.
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Recipe Information
Ingredients
- 3 tablespoons Gluten-free soybean paste
- 2 tablespoons Gluten-free light soy sauce
- 1 tablespoon Gluten-free dark soy sauce
- 2 tablespoons Vegetable oil
- 2 pieces Garlic cloves, minced
- 250 grams Ground pork
- 150 grams Firm tofu, diced small
- 1 medium Carrot, julienned
- 1 medium Zucchini, shredded
- 1 tablespoon Tamari (gluten-free soy sauce)
- 1 tablespoon Rice wine vinegar
- 200 grams Gluten-free rice noodles
- 2 pieces Scallions, chopped
- 1 medium Cucumber, julienned
- 1 teaspoon Sesame oil
Instructions
Preparation: Prepare all vegetables by mincing garlic, julienning the carrot and cucumber, shredding the zucchini, and chopping scallions. Dice the tofu into small cubes.
Boil the gluten-free rice noodles in a pot of salted water according to the package instructions, ensuring they are al dente. Drain and rinse under cold water, then set aside.
In a small mixing bowl, combine the gluten-free soybean paste, gluten-free light soy sauce, gluten-free dark soy sauce, tamari, and rice wine vinegar. Stir until well mixed.
Heat a large wok or skillet over medium-high heat and add vegetable oil. Once hot, add minced garlic and briefly stir-fry until fragrant, about 30 seconds.
Add ground pork to the wok and cook thoroughly, breaking it apart with a spatula until browned, about 5 minutes.
Stir in the diced tofu and continue to cook for another 3-4 minutes until the tofu is slightly browned.
Pour the mixed sauce over the pork and tofu mixture, stirring well to coat all ingredients. Cook for another 2-3 minutes, allowing the flavors to meld.
Add the shredded zucchini and julienned carrot to the wok, stirring to combine. Cook until vegetables are tender, about 4 minutes.
Remove from heat and add the boiled rice noodles to the wok, followed by a drizzle of sesame oil. Toss everything together, ensuring the noodles are well coated with the sauce.
Serve the Mie Zhajiang by dividing the noodles into bowls and garnishing with julienned cucumber and chopped scallions for added freshness and crunch.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.3 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1245 mg | 96% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1505 mg | 32% | |
*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.
