Gluten-Free Bami Goreng
Discover the irresistible flavors of Gluten-Free Bami Goreng, a delightful Indonesian stir-fried noodle dish reimagined for those seeking a gluten-free twist. Made with tender rice noodles and a medley of mouthwatering ingredients like juicy chicken, crisp julienned vegetables, shredded cabbage, and vibrant bean sprouts, this recipe is a feast for both the eyes and the palate. Infused with the rich and savory sweetness of gluten-free soy sauce and kecap manis, and given a zesty kick from chili paste, each bite is bursting with layered flavors. Quick and easy to prepare in just 35 minutes, this dish is perfect for weeknight dinners or meal prep. Served with a squeeze of fresh lime and a sprinkle of spring onions, it’s a wholesome, restaurant-quality meal that’s as satisfying as it is nourishing. Perfect for gluten-free, Asian-inspired, and quick meal recipe searches!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 300 grams Chicken breast, thinly sliced
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 medium Shallot, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Kecap manis (Indonesian sweet soy sauce)
- 100 grams Ground chicken or pork
- 150 grams Cabbage, finely shredded
- 100 grams Bean sprouts
- 3 stalks Spring onions, chopped
- 1 teaspoon Chili paste
- 2 large Eggs, beaten
- 1 whole Lime, wedges for serving
Instructions
Cook the gluten-free rice noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and sliced shallot to the pan. Stir-fry for about 30 seconds until fragrant.
Add the sliced chicken breast and ground chicken or pork. Cook for 4-5 minutes until the meat is browned and cooked through.
Push the meat to one side of the pan and add the beaten eggs. Scramble the eggs until they are just cooked, then mix everything together.
Add the carrot, red bell pepper, and cabbage to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the bean sprouts, gluten-free soy sauce, kecap manis, and chili paste. Stir to combine.
Add the cooked noodles to the pan. Toss everything together until well combined and the noodles are heated through.
Adjust seasoning with more gluten-free soy sauce or kecap manis, if needed.
Sprinkle with chopped spring onions and serve with lime wedges on the side.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 37.7 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 314 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2782 mg | 59% | |
*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.
