Gluten-Free Kolo Mee

Discover the irresistible flavors of Gluten-Free Kolo Mee, a reimagined version of the beloved Malaysian street food classic, perfect for those with dietary restrictions. This dish features springy gluten-free rice noodles tossed in a savory, umami-rich sauce made with gluten-free soy sauce, oyster sauce, and a hint of dark soy for depth. Tender marinated chicken thigh strips, infused with garlic and white pepper, add hearty protein to every bite, while a sprinkle of fresh spring onions brightens the flavor profile. With just 35 minutes of prep and cook time, this quick and wholesome meal is a gluten-free delight that doesn't compromise on taste. Perfect for busy weeknights or a cozy weekend treat, serve this Kolo Mee hot for an authentic touch of comfort in every bowl.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 250 grams Gluten-free rice noodles
• 200 grams Boneless chicken thigh
• 2 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Oyster sauce (gluten-free)
• 1 teaspoon Dark soy sauce (gluten-free)
• 2 tablespoons Vegetable oil
• 2 cloves Garlic, minced
• 2 tablespoons Spring onions, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 1 cup Chicken broth
• 0.5 teaspoon Brown sugar

Directions

Step 1

Begin by preparing the chicken: slice the boneless chicken thigh into thin strips.

Step 2

In a small bowl, combine 1 tablespoon of gluten-free soy sauce, 1 teaspoon of oyster sauce, and a pinch of white pepper. Add the sliced chicken to this marinade and let it sit for 10 minutes.

Step 3

Cook the gluten-free rice noodles according to the package instructions. Drain and set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the marinated chicken strips and cook for about 5-7 minutes until they are browned and cooked through. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 6

Add the gluten-free dark soy sauce, brown sugar, salt, and remaining soy sauce to the pan. Stir to combine all ingredients.

Step 7

Pour in the chicken broth and bring the mixture to a simmer. Add the cooked noodles and mix well to coat them with the sauce.

Step 8

Add the cooked chicken back into the pan and toss everything together.

Step 9

Serve the Kolo Mee in bowls, garnished with chopped spring onions and a sprinkle of white pepper.

Nutrition Facts

Serving size	785 grams (785.0g)

Amount per serving	% Daily Value*
Calories	1188

Total Fat 53.00g	68%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 16.80g
Cholesterol 210mg	70%
Sodium 4686mg	204%
Total Carbohydrate 117.00g	43%
Dietary Fiber 2.90g	10%
Total Sugars 4.00g
Protein 56.90g	114%

Vitamin D 14IU	70%
Calcium 87mg	7%
Iron 4mg	21%
Potassium 987mg	21%

*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: 40.7%

Protein: 19.4%

Carbs: 39.9%