Gluten-Free Bakmi Ayam Jamur
Savor the delightful flavors of *Gluten-Free Bakmi Ayam Jamur*, a modern take on the beloved Indonesian chicken and mushroom noodle dish. This gluten-free adaptation swaps traditional wheat noodles for tender rice noodles, perfectly tossed in sesame oil for a silky texture. Juicy diced chicken and earthy shiitake mushrooms are simmered in a rich, umami-packed sauce made with gluten-free soy, dark soy, and oyster sauces, complemented by garlic and a hint of sweetness. The dish comes together in under 45 minutes, making it a fantastic weeknight option for those craving comfort food without compromising dietary needs. Garnished with fragrant spring onions, this scrumptious noodle bowl is a must-try for fans of hearty, gluten-free Southeast Asian cuisine.
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 300 grams Chicken breast, diced
- 150 grams Shiitake mushrooms, sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce, gluten-free
- 1 tablespoon Dark soy sauce, gluten-free
- 1 tablespoon Oyster sauce, gluten-free
- 1 teaspoon Sugar
- 200 milliliters Chicken broth, gluten-free
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 2 tablespoons Spring onion, sliced
- 2 tablespoons Vegetable oil
Instructions
Bring a large pot of water to a boil and cook the gluten-free rice noodles according to package instructions. Once done, drain and set aside.
In a large skillet or wok over medium heat, add vegetable oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add diced chicken breast to the pan and cook until browned and cooked through, approximately 5-7 minutes.
Add sliced shiitake mushrooms to the skillet and continue to sauté until the mushrooms are tender, about 3-4 minutes.
Pour in the gluten-free soy sauce, dark soy sauce, and oyster sauce, and stir well to coat the chicken and mushrooms evenly.
Add the sugar, chicken broth, and white pepper. Stir thoroughly and allow the mixture to simmer for about 5 minutes until the sauce thickens slightly.
In a separate bowl, toss the cooked rice noodles with sesame oil to prevent sticking.
To serve, divide the noodles between bowls and top generously with the chicken and mushroom mixture.
Garnish with sliced spring onions and serve hot.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 5390 mg | 234% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.8 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1793 mg | 38% | |
*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.
