Gluten-Free Mee Siam

Discover the vibrant flavors of Southeast Asia with this Gluten-Free Mee Siam, a zesty stir-fried rice noodle dish that’s a perfect balance of tangy, spicy, and savory notes. Featuring soft rice vermicelli, aromatic garlic and shallots, protein-packed tofu, and crunchy bean sprouts, this gluten-free twist on the classic mee siam is brimming with texture and bold flavor. A tantalizing sauce made with tamarind paste, gluten-free soy sauce, and red chili paste ties it all together, while a touch of chicken broth enhances every bite. Quick to prepare in under an hour, this dish is ideal for a satisfying weeknight dinner. Garnish with fresh lime, coriander, and chili flakes for a burst of freshness, and enjoy a meal that’s as wholesome as it is mouthwatering. Perfect for gluten-free enthusiasts and lovers of Asian cuisine alike!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Rice vermicelli noodles
• 3 tablespoons Cooking oil
• 3 cloves Garlic, minced
• 3 large Shallots, thinly sliced
• 50 grams Dried shrimp, soaked and drained
• 200 grams Firm tofu, cubed
• 100 grams Bean sprouts
• 2 tablespoons Gluten-free tamarind paste
• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Sugar
• 2 tablespoons Red chili paste
• 2 large Eggs
• 2 cups Chicken broth
• 1 whole Fresh lime, cut into wedges
• 2 tablespoons Chopped green onions
• 2 tablespoons Chopped coriander leaves
• 1 teaspoon Chili flakes

Directions

Step 1

Soak the rice vermicelli in warm water for 20 minutes or until they become soft, then drain and set aside.

Step 2

In a large wok or frying pan, heat the cooking oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant and lightly golden.

Step 3

Add the soaked dried shrimp and cubed tofu to the pan, stirring gently for about 2-3 minutes until the tofu begins to lightly brown.

Step 4

Push the tofu mixture to one side of the pan. Crack the eggs in the empty side of the pan and scramble them. Mix everything together once the eggs are partially set.

Step 5

In a small bowl, combine the tamarind paste, gluten-free soy sauce, sugar, and red chili paste. Pour this sauce into the pan and mix it well with the tofu and egg mixture.

Step 6

Add in the softened rice vermicelli and toss everything together to ensure the noodles are well-coated with the sauce. Add the chicken broth, a little at a time, to help the noodles absorb the sauce more evenly.

Step 7

Increase the heat to high, add the bean sprouts, and stir-fry everything together for another 3-4 minutes until the bean sprouts are just tender.

Step 8

Season with additional gluten-free soy sauce or tamarind if needed. Turn off the heat.

Step 9

Garnish with chopped green onions, coriander leaves, chili flakes, and serve with lime wedges on the side.

Nutrition Facts

Serving size	1646.6 grams (1646.6g)

Amount per serving	% Daily Value*
Calories	2633

Total Fat 72.00g	92%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 0.10g
Cholesterol 447mg	149%
Sodium 5310mg	231%
Total Carbohydrate 400.60g	146%
Dietary Fiber 20.20g	72%
Total Sugars 47.40g
Protein 95.50g	191%

Vitamin D 82IU	410%
Calcium 1650mg	127%
Iron 19mg	104%
Potassium 2052mg	44%

*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: 24.6%

Protein: 14.5%

Carbs: 60.9%