Gluten-Free Mie Ayam
Experience the comforting flavors of Indonesia with this Gluten-Free Mie Ayam, a delightful twist on the traditional noodle dish. Made with tender marinated chicken, fragrant garlic and ginger, and gluten-free rice noodles, this recipe packs all the savory goodness of a classic Mie Ayam while catering to gluten-free diets. The rich chicken broth, infused with sesame oil and a touch of sweet kecap manis, balances perfectly with tender-crisp bok choy and fresh cilantro. Quick to prepare in just under an hour, this dish is ideal for weeknight dinners or anytime you crave a hearty, flavor-packed meal. Garnish with lime and spring onions for a burst of citrusy freshness, and enjoy a comforting bowl of gluten-free Indonesian comfort food.
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 300 grams Chicken breast
- 500 ml Chicken broth
- 3 Garlic cloves
- 1 inch piece Ginger
- 3 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 Spring onions
- 100 grams Bok choy
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Kecap manis (sweet soy sauce, gluten-free)
- 10 grams Cilantro leaves
- 1 Lime
Instructions
Start by marinating the chicken: Slice the chicken breast into thin strips and place them in a bowl. Add 2 tablespoons of gluten-free soy sauce and 1 tablespoon of sesame oil. Mix well and set aside for at least 15 minutes.
While the chicken marinates, mince the garlic and grate the ginger. Thinly slice the spring onions and separate the white parts from the green parts.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the minced garlic, grated ginger, and white parts of the spring onions. Sauté until fragrant, about 2-3 minutes.
Add the marinated chicken to the pan and cook until the chicken is no longer pink, about 5-7 minutes. Once cooked, add 1 tablespoon of gluten-free soy sauce and 2 tablespoons of kecap manis to the pan. Stir well and let it simmer for another 3-4 minutes until the sauce thickens slightly.
In a separate pot, bring 500 ml of chicken broth to a boil. Season it with salt and pepper to taste. Add the bok choy and cook for about 2 minutes until tender. Remove from heat.
Cook the gluten-free rice noodles according to the package instructions, then drain and toss with 1 tablespoon of sesame oil to prevent sticking.
To assemble the dish, divide the cooked rice noodles into serving bowls. Top with the cooked chicken and pour over the hot broth with bok choy.
Garnish with the green parts of the spring onions and fresh cilantro leaves. Serve with lime wedges on the side for an extra zing.
Enjoy your Gluten-Free Mie Ayam with a squeeze of lime juice!
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 8201 mg | 357% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 23.2 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2826 mg | 60% | |
*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.
