Soy-Free Wan Tan Mee
Elevate your noodle game with this Soy-Free Wan Tan Mee recipe, a delightful twist on the classic Malaysian favorite that caters to those avoiding soy-based ingredients. Featuring tender egg noodles coated in a savory soy-free oyster sauce substitute, this dish is paired with poached chicken, fragrant ginger-infused chicken broth, and vibrant blanched greens for a well-rounded meal. Optional homemade dumplings made with soy-free wrappers add an extra layer of indulgence, making this recipe perfect for both casual dinners and special occasions. Quick to prepare in under 40 minutes and bursting with umami-rich flavors, this soy-free version is a must-try for anyone seeking wholesome comfort food without compromising dietary needs.
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Recipe Information
Ingredients
- 300 grams Egg noodles (check for soy-free ingredients)
- 4 cups Chicken broth
- 2 pieces Boneless chicken thighs
- 1 inch Ginger (sliced)
- 2 cloves Garlic (minced)
- 3 tablespoons Oyster sauce substitute (soy-free, e.g., coconut aminos and molasses mix)
- 0.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 1 teaspoons Sesame oil
- 100 grams Spinach or choi sum (blanched)
- 2 pieces Green onions (sliced)
- 12 pieces Wan tan wrappers (soy-free, for optional dumplings)
- 150 grams Ground chicken or shrimp (for optional dumpling filling)
- 1 teaspoons Cornstarch
- 1 tablespoons Water
Instructions
Bring a pot of water to boil and cook the egg noodles according to package instructions. Drain and set aside.
In a stockpot, combine chicken broth, ginger slices, and garlic. Bring to a simmer over medium heat.
Season the broth with salt, pepper, and a splash of sesame oil. Simmer for 10 minutes.
While the broth simmers, prepare the chicken by poaching the thighs in the broth for 10 minutes or until cooked through. Remove the chicken, shred it using two forks, and set aside.
In a small bowl, mix the soy-free oyster sauce substitute, sesame oil, and a tablespoon of water. Toss it with the cooked noodles to coat evenly.
If making dumplings, mix ground chicken or shrimp with a teaspoon of cornstarch, a pinch of salt, and a tablespoon of water until it forms a paste. Spoon a small amount into each soy-free wan tan wrapper, fold, and seal the edges with water. Boil the dumplings in water for 3-4 minutes or until they float to the top. Set aside.
Plate the noodles. Top with shredded chicken, blanched spinach or choi sum, and cooked dumplings (if using).
Pour a ladle of the seasoned broth over the dish or serve it on the side for dipping. Garnish with sliced green onions and enjoy!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 21.4 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2667 mg | 57% | |
*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.
