Soy-Free Bami Goreng
Discover the rich, savory flavors of this *Soy-Free Bami Goreng*, a wholesome twist on the Indonesian classic that's perfect for anyone avoiding soy. This recipe features tender rice noodles stir-fried with juicy strips of chicken, vibrant vegetables, and aromatic sesame oil, all brought together with a flavorful blend of coconut aminos and brown sugar. Packed with fresh veggies like red bell peppers, carrots, and cabbage, and topped with scrambled eggs, zesty lime, and cilantro, this dish is a nutrient-rich, gluten-free dinner that's ready in just 45 minutes. Simple yet satisfying, it's an ideal choice for a quick weeknight meal or a crowd-pleasing dinner. Serve hot and enjoy this soy-free take on a beloved Asian comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 lb Chicken breast
- 2 tbsp Sesame oil
- 1 cup Coconut aminos
- 1 tbsp Brown sugar
- 1 tsp Ginger, grated
- 3 cloves Garlic, minced
- 1 Red bell pepper, thinly sliced
- 2 Carrots, julienned
- 1 cup Cabbage, shredded
- 3 Green onions, chopped
- 2 Eggs, beaten
- 0.5 tsp Ground black pepper
- 0.25 tsp Salt
- 1 Lime, cut into wedges
- 0.25 cup Cilantro, chopped
Instructions
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Slice the chicken breast into thin strips.
3. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
4. Add the chicken strips to the pan and stir-fry until they are fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of sesame oil.
6. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
7. Add the red bell pepper, carrots, and cabbage to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
8. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are fully cooked.
9. Add the cooked rice noodles, cooked chicken, coconut aminos, and brown sugar to the skillet. Toss everything together to combine well.
10. Season the dish with ground black pepper and salt. Stir-fry everything for another 2-3 minutes to heat through.
11. Remove the skillet from the heat and stir in the chopped green onions.
12. Garnish with lime wedges and chopped cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 7267 mg | 316% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 81.5 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 523 mg | 40% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3525 mg | 75% | |
*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.
