Dairy-Free Indomie Rendang
Experience the bold, spicy, and comforting flavors of Indonesia with this Dairy-Free Indomie Rendang recipe, a tantalizing twist on a classic favorite. This quick and easy dish features Indomie Mi Goreng noodles tossed in a rich and aromatic rendang sauce made with coconut milk, beef-flavored rendang paste, and a hint of lime for balance. Perfectly sautéed shallots, garlic, and green beans bring texture and freshness, while optional shredded chicken adds heartiness for an extra protein boost. The final touch of chopped cilantro ensures every bite is bursting with vibrant flavor. Ready in just 25 minutes, this dairy-free delight is ideal for weeknight meals or impressing guests with an authentic Southeast Asian dish. Keywords: Dairy-Free Indomie Rendang, Indonesian noodle recipe, coconut milk rendang, quick spicy dinner, dairy-free Southeast Asian cuisine.
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Recipe Information
Ingredients
- 2 packs Indomie Mi Goreng Noodles
- 2 tablespoons Coconut oil
- 0.5 cup Coconut milk
- 3 tablespoons Beef-flavored Rendang paste
- 1 piece Red chili, finely chopped
- 2 pieces Shallots, thinly sliced
- 1 piece Garlic clove, minced
- 1 cup Green beans, trimmed and halved
- 1 cup Cooked shredded chicken (optional for additional protein)
- 0.5 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by cooking the Indomie Mi Goreng noodles according to the package instructions. Drain and set aside, reserving the seasoning packets for later use.
Heat coconut oil in a large skillet over medium heat. Add the shallots and garlic, sautéing until they become soft and translucent, about 2-3 minutes.
Add the chopped red chili and beef-flavored Rendang paste to the skillet. Stir well to combine with the shallots and garlic, allowing the spices to bloom for about 1 minute.
Pour in the coconut milk and bring the mixture to a gentle simmer. Add the green beans and cook until tender, approximately 3-4 minutes.
If using, stir in the cooked shredded chicken and continue to cook until heated through, approximately another 2 minutes.
Add the cooked noodles into the skillet along with the reserved Mi Goreng seasoning packets. Gently toss everything until the noodles are well coated with the sauce.
Season with salt to taste and drizzle with fresh lime juice before serving.
Garnish with chopped cilantro and serve hot for a delightful, dairy-free rendition of Indomie Rendang.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 29.0 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1625 mg | 35% | |
*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.
