Gluten-Free Mi Goreng Noodles
Indulge in the savory flavors of Gluten-Free Mi Goreng Noodles, a vibrant twist on the classic Indonesian street food, crafted for gluten-free diets. This recipe combines tender rice noodles with aromatic shallots, garlic, and red chili for a flavor-packed base, while a trio of gluten-free soy sauce, sweet soy sauce (ketjap manis), and oyster sauce creates a perfectly balanced sweet and savory coating. Fresh veggies like shredded cabbage, julienned carrot, and crunchy bean sprouts elevate the dish with texture and color, while scrambled eggs and spring onions add richness and depth. Completed with a zesty squeeze of lime, this quick and easy recipe is ready in just 30 minutes and serves as a crowd-pleasing main course for any occasion. Perfect for those seeking bold Asian flavors without gluten, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Shallots, sliced thinly
- 1 Red chili, finely chopped
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Sweet soy sauce (ketjap manis)
- 1 tablespoon Oyster sauce, gluten-free
- 1 teaspoon Sugar
- 2 Eggs, beaten
- 100 grams Cabbage, shredded
- 1 Carrot, julienned
- 3 Spring onions, chopped
- 100 grams Bean sprouts
- 1 Lime, cut into wedges
Instructions
Boil a pot of water, then cook the gluten-free rice noodles according to the package instructions. Drain and set aside.
Heat a wok or a large frying pan over medium-high heat and add 1 tablespoon of vegetable oil.
Add the minced garlic, sliced shallots, and chopped red chili to the pan. Stir-fry for about 2 minutes until aromatic.
Add the beaten eggs and scramble them until they are cooked through, breaking them into small pieces. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the shredded cabbage and julienned carrot, and stir-fry for 2-3 minutes until slightly softened.
Stir in the cooked rice noodles, soy sauce, sweet soy sauce, oyster sauce, and sugar. Toss everything together until the noodles are well coated and heated through.
Return the scrambled eggs to the wok, then add the bean sprouts and chopped spring onions. Stir-fry for another 2-3 minutes.
Once everything is well combined and hot, remove from heat.
Serve the gluten-free Mi Goreng Noodles hot with lime wedges on the side for squeezing over.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 532 mg | 11% | |
*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.
