Gluten-Free Mee Goreng Mamak
Malaysian Indian style fried noodles, safe for people with gluten sensitivity. Spicy, savory, and delicious.
Ingredients
- about 450 g Rice Noodles (yellow)
- about 450 g Chicken or Shrimp
- 1 cup Potatoes, diced
- 1/2 cup Tofu, fried and cubed
- 2 Eggs, beaten
- 2 cups Bean Sprouts
- 2 Green Chilies, sliced
- 1 Red Onions, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin Powder
- 3 tablespoons Coconut Aminos
- 2 tablespoons Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat 2 tablespoons of vegetable oil in a large 30.48 cm wok or skillet over high heat until the oil shimmers, about 175°C.
- 2Add the 1 red onion, sliced, and the 3 cloves of garlic, minced, to the hot oil and stir-fry for 1 minute until they are fragrant and the onion begins to soften.
- 3Add the 2 tablespoons of tomato paste, 1 tablespoon of chili powder, and 1 teaspoon of cumin powder to the wok. Stir-fry for 1 minute until the spices are fragrant.
- 4Add the about 450 g of chicken or shrimp and the 1 cup of potatoes, diced. Cook, stirring occasionally, for 8-10 minutes, until the chicken or shrimp is cooked through (internal temperature of 74°C/74°C for chicken) and the potatoes are slightly tender when pierced with a fork.
- 5Push all the ingredients to one side of the wok. Pour the 2 beaten eggs into the empty side and scramble them until just cooked, about 1-2 minutes.
- 6Add the about 450 g of rice noodles, 1/2 cup of fried and cubed tofu, 2 cups of bean sprouts, and 2 green chilies, sliced, to the wok.
- 7Pour the 3 tablespoons of coconut aminos over everything. Stir-fry gently for 2-3 minutes, tossing everything together until the noodles are heated through and well combined with the other ingredients.
- 8Serve immediately.
Substitutions
Soy Sauce → (avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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