Gluten-Free Mie Goreng
Indulge in the bold, savory flavors of this **Gluten-Free Mie Goreng**, a healthier take on the classic Indonesian stir-fried noodle dish. Made with tender gluten-free rice noodles and a medley of fresh, vibrant vegetables like carrots, red bell peppers, and cabbage, this recipe delivers a satisfying crunch in every bite. The dish is elevated with a rich, caramelized blend of gluten-free soy sauce, dark sweet soy sauce (kecap manis), and coconut sugar, creating the perfect umami-packed sauce. Lightly scrambled eggs and crisp bean sprouts complete the ensemble, making this a balanced, protein-packed meal. With just 15 minutes of prep time and 20 minutes of cooking, this quick and easy recipe is perfect for busy weeknights. Garnished with fresh cilantro for a burst of color and freshness, this dish is as visually stunning as it is delicious. Enjoy a taste of Indonesia with this authentic, gluten-free twist on a beloved favorite!
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Recipe Information
Ingredients
- 200 grams gluten-free rice noodles
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons dark sweet soy sauce (kecap manis)
- 1 teaspoon coconut sugar
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 1 onion
- 1 carrot
- 1 red bell pepper
- 100 grams cabbage
- 2 green onions
- 100 grams bean sprouts
- 2 egg
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro
Instructions
Cook the gluten-free rice noodles according to package instructions. Once cooked, drain, rinse with cold water, and set aside.
In a small bowl, mix together the gluten-free soy sauce, dark sweet soy sauce, and coconut sugar. Set aside.
Mince the garlic cloves and finely chop the onion, carrot, red bell pepper, cabbage, and green onions. Set aside.
Heat a large pan or wok over medium-high heat and add the vegetable oil.
Add the minced garlic and chopped onion to the pan and sauté until fragrant, about 2 minutes.
Add the carrot, red bell pepper, and cabbage to the pan, and stir-fry for another 3-4 minutes until the vegetables start to soften.
Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cooked rice noodles to the pan, followed by the prepared sauce. Toss everything together until the noodles are well coated and heated through.
Add in the bean sprouts and sliced green onions, and toss gently to combine. Cook for another 2 minutes.
Season with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve the Gluten-Free Mie Goreng hot and enjoy!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 40.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1496 mg | 32% | |
*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.
