Gluten-Free Mie Zhajiang

Discover the bold and savory flavors of Gluten-Free Mie Zhajiang, a delightful take on the classic Chinese noodle dish tailored for those avoiding gluten. This recipe features tender rice noodles coated in a fragrant, umami-packed sauce made with gluten-free soybean paste, light soy sauce, and tamari, perfectly complementing the hearty ground pork and golden-browned tofu. Fresh, vibrant vegetables like zucchini, carrot, and cucumber add a crisp, refreshing contrast to the rich sauce, while a drizzle of sesame oil ties everything together with a nutty finish. Quick to prepare in just 45 minutes, this wholesome dish is perfect for weeknight dinners or an impressive meal for guests. Serve it piping hot with garnishes of scallions and julienned cucumber for a gluten-free noodle bowl that delivers authentic comfort with every bite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Gluten-free soybean paste
• 2 tablespoons Gluten-free light soy sauce
• 1 tablespoon Gluten-free dark soy sauce
• 2 tablespoons Vegetable oil
• 2 pieces Garlic cloves, minced
• 250 grams Ground pork
• 150 grams Firm tofu, diced small
• 1 medium Carrot, julienned
• 1 medium Zucchini, shredded
• 1 tablespoon Tamari (gluten-free soy sauce)
• 1 tablespoon Rice wine vinegar
• 200 grams Gluten-free rice noodles
• 2 pieces Scallions, chopped
• 1 medium Cucumber, julienned
• 1 teaspoon Sesame oil

Directions

Step 1

Preparation: Prepare all vegetables by mincing garlic, julienning the carrot and cucumber, shredding the zucchini, and chopping scallions. Dice the tofu into small cubes.

Step 2

Boil the gluten-free rice noodles in a pot of salted water according to the package instructions, ensuring they are al dente. Drain and rinse under cold water, then set aside.

Step 3

In a small mixing bowl, combine the gluten-free soybean paste, gluten-free light soy sauce, gluten-free dark soy sauce, tamari, and rice wine vinegar. Stir until well mixed.

Step 4

Heat a large wok or skillet over medium-high heat and add vegetable oil. Once hot, add minced garlic and briefly stir-fry until fragrant, about 30 seconds.

Step 5

Add ground pork to the wok and cook thoroughly, breaking it apart with a spatula until browned, about 5 minutes.

Step 6

Stir in the diced tofu and continue to cook for another 3-4 minutes until the tofu is slightly browned.

Step 7

Pour the mixed sauce over the pork and tofu mixture, stirring well to coat all ingredients. Cook for another 2-3 minutes, allowing the flavors to meld.

Step 8

Add the shredded zucchini and julienned carrot to the wok, stirring to combine. Cook until vegetables are tender, about 4 minutes.

Step 9

Remove from heat and add the boiled rice noodles to the wok, followed by a drizzle of sesame oil. Toss everything together, ensuring the noodles are well coated with the sauce.

Step 10

Serve the Mie Zhajiang by dividing the noodles into bowls and garnishing with julienned cucumber and chopped scallions for added freshness and crunch.

Nutrition Facts

Serving size	1085.9 grams (1085.9g)

Amount per serving	% Daily Value*
Calories	1916

Total Fat 108.80g	139%
Saturated Fat 27.10g	136%
Polyunsaturated Fat 22.60g
Cholesterol 225mg	75%
Sodium 5085mg	221%
Total Carbohydrate 128.40g	47%
Dietary Fiber 10.10g	36%
Total Sugars 12.30g
Protein 108.90g	218%

Vitamin D 0IU	0%
Calcium 1245mg	96%
Iron 10mg	56%
Potassium 1505mg	32%

*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: 50.8%

Protein: 22.6%

Carbs: 26.6%