Going gluten-free does not mean giving up carbs. We in Asia
are blessed that many of our noodles are rice-based, not wheat-based – hence,
gluten-free! Just remember to order the white rice noodles such as bee hoon,
kway teow, hor fun, bee tai mak and laksa noodles.
If you are cooking at home, you can find a selection of fresh
rice noodles at most wet markets. Each fist-sized serving for my 2.5 year old son costs about SGD 0.50. These fresh noodles can be stored in
the refrigerator, but should be consumed within 3 to 4 days.
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| Uncle Teo at his noodle stall at Holland Village Wet Market |
For dried noodles, you can find bee hoon / rice vermicelli from
just about any supermarket in Singapore. The Tai Sun Rice Vermicelli (listed
ingredients: rice, sago flour, corn starch) is commonly stocked.
For a quick, healthy and child-friendly meal, you can try
the following recipe:
CHILD-FRIENDLY BEE TAI MAK SOUP
Serves 2
Adapted from the recipe from www.rasamalaysia.com
Ingredients:
300g rice noodles (I like Bee Tai Mak
but you can use any rice noodle)
1.75 cup chicken broth
1.5 cups water
85g minced pork
6 medium-sized shrimp, shelled and
deveined
Bunch of green leafy vegetables (chye
sim, xiao bai cai, etc)
1 teaspoon fish sauce or to taste
3 dashes white pepper powder
Toppings:
1 clove garlic, minced
Extra light olive oil
1 stalk spring onion, cut into small
rings
Directions:
Heat up the extra light olive oil in
a wok. When oil is hot, add the minced garlic and stir fry until golden brown.
Remove and set aside.
Heat up a pot of boiling water and
blanch the rice noodles until they are cooked. Drain and set aside.
To prepare the soup, bring the
chicken broth and the water to boil in a pot. Add the vegetables, minced pork and
shrimp. Boil for about 2 minutes or until the ingredients are cooked. Add the
fish sauce and white pepper powder. Turn off the heat.
Divide the rice noodles into the
serving bowls. Add the broth. Top with garlic oil and chopped scallion. Serve
immediately.
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