Gluten-Free Mi Goreng
Experience the bold, vibrant flavors of this Gluten-Free Mi Goreng—a healthier twist on the classic Indonesian stir-fried noodle dish! Made with gluten-free rice noodles and a colorful medley of fresh vegetables like red cabbage, green beans, and carrots, this recipe is a quick, 35-minute meal that doesn’t compromise on taste. The highlight is the sweet and savory sauce, featuring gluten-free soy sauce, sweet soy sauce (kecap manis), and a hint of sambal oelek for a spicy kick. Garnished with crispy fried shallots, fresh coriander, and a zesty squeeze of lime, this dish is perfect for a weeknight dinner or an impressive gluten-free option for guests. Packed with flavor, texture, and vibrant colors, this Gluten-Free Mi Goreng will quickly become a go-to favorite in your home cooking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 1 Carrot, julienned
- 100 grams Red cabbage, thinly sliced
- 100 grams Green beans, chopped into small pieces
- 50 grams Bean sprouts
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 1 tablespoon Sambal oelek or chili paste
- 1 teaspoon Brown sugar
- 1 Lime, cut into wedges
- 2 tablespoons Fried shallots, for garnish
- 2 tablespoons Fresh coriander leaves, chopped, for garnish
Instructions
1. Start by cooking the gluten-free rice noodles according to the package instructions. Once cooked, drain and set aside.
2. Heat a large wok or frying pan over medium-high heat and add the vegetable oil.
3. Add the minced garlic and sliced shallots, and stir-fry for about 1 minute until fragrant.
4. Add the julienned carrot, sliced red cabbage, and green beans to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Add the cooked noodles to the pan, followed by the bean sprouts. Toss everything to combine.
6. In a small bowl, mix together the gluten-free soy sauce, sweet soy sauce, sambal oelek, and brown sugar. Pour the sauce over the noodle mixture.
7. Continue tossing the noodles and vegetables until everything is evenly coated in the sauce and heated through, about 2-3 minutes.
8. Taste and adjust seasoning if needed, adding more sambal oelek or soy sauce to suit your preference.
9. Serve the Mi Goreng hot, garnished with fried shallots and fresh coriander leaves. Squeeze a lime wedge over each serving for a burst of freshness.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3852 mg | 168% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 36.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1337 mg | 28% | |
*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.
