Gluten-Free Wan Tan Mee
Savor the comforting flavors of a Malaysian classic with this Gluten-Free Wan Tan Mee recipe, a deliciously wholesome twist on a traditional favorite. Featuring tender gluten-free egg noodles tossed in a savory mix of gluten-free soy sauce, sesame oil, and oyster sauce, this dish is elevated with homemade gluten-free wontons stuffed with perfectly seasoned minced chicken or pork. Blanched choi sum or baby bok choy adds a vibrant crunch, while a warm, flavorful gluten-free chicken stock makes for the perfect side pairing. Ready in just under an hour, this recipe is a must-try for anyone looking for a satisfying meal that accommodates a gluten-free lifestyle without compromising on authentic taste. Ideal for a cozy lunch or dinner, this dish will transport your taste buds straight to the streets of Southeast Asia.
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Recipe Information
Ingredients
- 300 grams Gluten-free egg noodles
- 3 tablespoons Gluten-free soy sauce or tamari
- 1 tablespoon Sesame oil
- 1 tablespoon Oyster sauce (gluten-free)
- 1 teaspoon Sugar
- 2 cloves Garlic, minced
- 200 grams Choi sum or baby bok choy
- 12 pieces Gluten-free wonton wrappers
- 150 grams Minced chicken or pork (ensure gluten-free seasoning used)
- 2 stalks Spring onions, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper powder
- 2 cups Gluten-free chicken stock
Instructions
Prepare the dumpling filling by combining minced chicken or pork, minced garlic, salt, and white pepper powder in a mixing bowl. Mix thoroughly.
Place approximately 1 teaspoon of filling in the center of each gluten-free wonton wrapper. Wet the edges with water, fold the wrapper over the filling, and pinch to seal. Repeat for all wrappers.
Bring a pot of water to boil and cook the gluten-free dumplings for 5-6 minutes or until they float. Using a slotted spoon, remove the dumplings and set aside.
In the same pot, blanch the choi sum or baby bok choy for 1-2 minutes. Remove and set aside.
Cook the gluten-free egg noodles according to package instructions. Once cooked, rinse under cold water to stop cooking and set aside.
Prepare the sauce by heating sesame oil in a small pan over medium heat. Add minced garlic and sauté for 30 seconds. Stir in gluten-free soy sauce or tamari, gluten-free oyster sauce, and sugar. Mix well, then remove from heat.
In a mixing bowl, toss the cooked noodles with the prepared sauce until evenly coated.
To serve, divide the sauced noodles between two bowls. Top each serving with blanched vegetables, cooked dumplings, and a sprinkle of chopped spring onions. Serve hot with a side of gluten-free chicken stock if desired.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 7211 mg | 314% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 14.1 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1649 mg | 35% | |
*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.
