Gluten-Free Hokkien Mee

Savor the bold, authentic flavors of Southeast Asia with this Gluten-Free Hokkien Mee, a delightful twist on the classic noodle dish designed for those seeking a gluten-free alternative. This recipe features tender rice noodles stir-fried with succulent prawns, juicy chicken breast, and crisp bean sprouts, all enveloped in a rich, umami-packed sauce made from gluten-free soy and oyster sauces, fish sauce, and a hint of chili paste for a spicy kick. Aromatic garlic, spring onions, and scrambled eggs add layers of flavor, while a squeeze of fresh lemon brightens every bite. Ready in just 35 minutes, this hearty and flavorful dish is perfect for weeknight dinners or weekend indulgence. Whether you follow a gluten-free diet or simply love innovative takes on traditional recipes, this Gluten-Free Hokkien Mee is sure to become a favorite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Gluten-free rice noodles
• 200 grams Prawns
• 150 grams Chicken breast
• 2 large Eggs
• 3 pieces Garlic cloves
• 100 grams Bean sprouts
• 3 stalks Spring onions
• 3 tablespoons Soy sauce, gluten-free
• 2 tablespoons Oyster sauce, gluten-free
• 1 tablespoon Fish sauce
• 3 tablespoons Vegetable oil
• 200 ml Chicken broth
• 1 tablespoon Chili paste
• 4 pieces Lemon wedges
• 0.5 teaspoon Pepper

Directions

Step 1

Soak the gluten-free rice noodles in warm water for 10 minutes, or until they are softened. Drain and set aside.

Step 2

Peel and devein the prawns, then cut the chicken breast into thin strips. Set aside.

Step 3

Beat the eggs in a small bowl and set aside.

Step 4

Mince the garlic cloves and chop the spring onions. Keep the white and green parts of the spring onions separate.

Step 5

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Add the beaten eggs and stir gently to scramble them. Once cooked, remove from the pan and set aside.

Step 6

In the same pan, heat the remaining vegetable oil over medium-high heat. Add the minced garlic and the white parts of the chopped spring onions. Stir-fry for about 30 seconds until fragrant.

Step 7

Add the chicken strips to the pan and cook until they start to brown, about 3 minutes. Then add the prawns and continue to cook until they turn pink, about 2 more minutes.

Step 8

Add the drained noodles to the pan along with the chicken broth, gluten-free soy sauce, gluten-free oyster sauce, fish sauce, and chili paste. Stir-fry for 3-4 minutes, or until the noodles are well-coated and heated through.

Step 9

Add the bean sprouts, scrambled eggs, and green parts of the spring onions. Stir to combine and cook for another minute. Season with pepper.

Step 10

Serve the Gluten-Free Hokkien Mee hot, garnished with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	1387.2 grams (1387.2g)

Amount per serving	% Daily Value*
Calories	1853

Total Fat 59.50g	76%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 26.00g
Cholesterol 923mg	308%
Sodium 8610mg	374%
Total Carbohydrate 202.20g	74%
Dietary Fiber 8.90g	32%
Total Sugars 12.40g
Protein 128.40g	257%

Vitamin D 82IU	411%
Calcium 401mg	31%
Iron 7mg	41%
Potassium 1825mg	39%

*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.

Source of Calories

Fat: 28.8%

Protein: 27.6%

Carbs: 43.5%