Gluten-Free Lor Mee

Dive into the comforting flavors of Gluten-Free Lor Mee, a hearty and satisfying noodle dish reinvented for those avoiding gluten. This recipe brings together silky rice noodles bathed in a rich, savory broth infused with aromatic five-spice powder, garlic, and gluten-free soy sauces. Tender strips of pork shoulder, delicate egg ribbons, and a touch of chili paste add layers of texture and flavor to this classic dish. Thickened with a cornstarch slurry, the broth clings beautifully to every strand of noodle, while fresh garnishes of spring onions and coriander leaves provide a burst of brightness. Perfect for a cozy dinner, this gluten-free take on a traditional favorite is easy to prepare in under an hour, making it an irresistible choice for weeknight meals or casual entertaining.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 1 liter Chicken broth
• 3 tablespoons Cornstarch
• 4 tablespoons Water
• 2 large Egg
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Five-spice powder
• 3 cloves Garlic
• 200 grams Pork shoulder
• 1 teaspoon White pepper
• 1 teaspoon Salt
• 1 tablespoon Rice vinegar
• 3 stalks Spring onions
• 5 grams Coriander leaves
• 1 tablespoon Chili paste

Directions

Step 1

To prepare the pork, slice the pork shoulder into thin strips. Mince the garlic cloves finely and chop the spring onions and coriander leaves. Set aside.

Step 2

Cook the rice noodles according to the package instructions, drain and set aside.

Step 3

In a large pot, bring the chicken broth to a boil.

Step 4

Add the pork strips along with the minced garlic into the boiling broth. Cook for about 15 minutes or until the pork is tender.

Step 5

In a small bowl, whisk the cornstarch with 4 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring continuously, to thicken the sauce.

Step 6

Reduce the heat to low and add the gluten-free soy sauce, dark soy sauce, five-spice powder, white pepper, and salt to the broth. Stir well to incorporate.

Step 7

Beat the eggs in a separate bowl and slowly pour them into the pot while continuously stirring to create egg ribbons. Allow it to cook for another 2-3 minutes.

Step 8

Stir in the rice vinegar, followed by the cooked rice noodles. Ensure the noodles are thoroughly coated with the sauce.

Step 9

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped spring onions, coriander leaves, and a dollop of chili paste for an extra kick.

Nutrition Facts

Serving size	1759.4 grams (1759.4g)

Amount per serving	% Daily Value*
Calories	1096

Total Fat 39.90g	51%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 4.00g
Cholesterol 616mg	205%
Sodium 8900mg	387%
Total Carbohydrate 91.60g	33%
Dietary Fiber 6.50g	23%
Total Sugars 5.70g
Protein 84.10g	168%

Vitamin D 108IU	538%
Calcium 290mg	22%
Iron 9mg	52%
Potassium 2094mg	45%

*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: 33.8%

Protein: 31.7%

Carbs: 34.5%