Gluten-Free Indomie Rendang
Savor the authentic flavors of Indonesia with this Gluten-Free Indomie Rendang—an irresistible fusion of tender beef simmered in a creamy, aromatic rendang curry and paired with silky gluten-free rice noodles. Perfect for those seeking bold flavors without gluten, this dish features fragrant shallots, garlic, and ginger, enriched with coconut milk, kaffir lime leaves, and palm sugar for a harmonious balance of sweet, spicy, and savory. Ready in just one hour, this hearty and satisfying meal is ideal for a cozy dinner or a flavorful twist on weeknight meals. Garnished with fresh cilantro, the dish delivers restaurant-quality indulgence with a gluten-free twist.
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 250 grams Beef slices
- 200 milliliters Coconut milk
- 50 grams Rendang curry paste (gluten-free)
- 3 Shallots, thinly sliced
- 2 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 Lemongrass stalk, bruised
- 4 Kaffir lime leaves
- 2 tablespoons Palm sugar
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- to taste Fresh cilantro, for garnish
Instructions
Start by preparing the gluten-free rice noodles according to the package instructions. Drain and set aside once cooked.
Heat the vegetable oil in a large pan over medium heat. Add the sliced shallots, minced garlic, and grated ginger. Stir-fry for about 3 minutes until fragrant.
Add the beef slices to the pan and cook until browned on all sides.
Stir in the rendang curry paste and lemongrass stalk. Cook for an additional 2 minutes, ensuring the beef is well-coated with the paste.
Pour in the coconut milk and add the kaffir lime leaves, palm sugar, and salt. Stir well to combine all ingredients.
Reduce the heat to low and let the mixture simmer for about 30 minutes, or until the sauce has thickened and the beef is tender. Stir occasionally to prevent sticking.
Before serving, remove the lemongrass stalk and kaffir lime leaves. Adjust the seasoning with more salt, if needed.
Divide the cooked gluten-free noodles into serving bowls and top with the savory beef rendang mixture.
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 22.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 700 mg | 15% | |
*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.
