Gluten-Free Indomie Goreng
Dive into the bold and irresistible flavors of **Gluten-Free Indomie Goreng**, a healthier spin on the beloved Indonesian classic! This quick and easy noodle stir-fry swaps traditional wheat-based noodles for tender gluten-free rice noodles, making it perfect for those with dietary restrictions. The dish brims with the aromatic goodness of garlic and shallots, while vibrant vegetables like carrots and green beans add a satisfying crunch. Coated in a savory-sweet blend of gluten-free soy sauce, kecap manis, and a hint of spicy sambal oelek, each bite strikes the perfect balance of umami and heat. Topped with scrambled eggs, fresh cilantro, and a squeeze of tangy lime, this 30-minute meal is a flavor-packed, gluten-free twist that's sure to become a weeknight favorite. Perfect for noodle lovers craving a comfort dish without compromise!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 2 tablespoons Vegetable oil
- 2 cloves Garlic
- 2 medium Shallots
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Chili sauce (sambal oelek)
- 1 teaspoon Brown sugar
- 2 large Eggs
- 1 small Carrot
- 100 grams Green beans
- 2 stalks Spring onions
- 1 medium Lime
- 2 tablespoons Cilantro leaves
Instructions
Cook the gluten-free rice noodles according to the package instructions. Once cooked, drain and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat.
Finely chop the garlic and shallots. Slice the carrot into thin matchsticks and cut the green beans into bite-sized pieces.
Add the chopped garlic and shallots to the skillet, and sauté until fragrant and lightly golden, about 2 minutes.
Push the shallots and garlic to one side of the skillet, and add the remaining tablespoon of oil to the empty space. Crack the eggs into the skillet and scramble them until fully cooked. Mix the scrambled eggs with the garlic and shallots.
Add the carrots and green beans to the skillet and stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
In a small bowl, mix together the gluten-free soy sauce, sweet soy sauce (kecap manis), chili sauce, and brown sugar until well combined.
Add the cooked noodles to the skillet with the vegetables and eggs. Pour the sauce mixture over the noodles and toss everything until evenly coated and heated through.
Chop the spring onions and cilantro leaves. Cut the lime into wedges.
Serve the Indomie Goreng hot, garnished with spring onions, cilantro, and a wedge of lime on the side.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 29.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 961 mg | 20% | |
*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.
