Soy-Free Indomie Rendang
Delight in the bold flavors of Indonesia with this Soy-Free Indomie Rendang recipe—a creative twist on the classic dish, perfect for those avoiding soy. Featuring silky noodles simmered in a rich and aromatic rendang sauce, this dish combines coconut milk, lemongrass, lime leaves, ginger, galangal, and a medley of warm spices like turmeric, cumin, and coriander for an irresistible depth of flavor. Balanced with a touch of tangy kaffir lime juice and natural sweetness from brown sugar, the sauce coats every strand of the soy-free Indomie noodles for a tantalizing bite. Ready in under an hour, this customizable recipe is ideal for weekday meals or special occasions alike. Serve hot and garnish with lime leaves or crispy shallots for a truly authentic finish.
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Recipe Information
Ingredients
- 3 packs Indomie instant noodles (soy-free variety)
- 2 cups Beef or chicken stock
- 1 cup Coconut milk
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 2 Shallots, minced
- 3 Garlic cloves, minced
- 1 Lemongrass stalk, white part only, smashed
- 2 Lime leaves
- 1 tablespoon Ginger, minced
- 1 tablespoon Galangal, minced
- 2 teaspoons Brown sugar
- 1 tablespoon Kaffir lime juice
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a pot of water to boil and add the Indomie noodles. Cook for 3 minutes or until al dente, then drain and set aside.
In a large saucepan, heat the cooking oil over medium heat. Add the minced shallots and garlic and sauté for about 2-3 minutes until fragrant.
Stir in the minced ginger and galangal, followed by the smashed lemongrass, and lime leaves. Cook for another 2 minutes.
Add the ground coriander, cumin, turmeric, cayenne pepper, and stir well to coat the aromatics.
Pour the beef or chicken stock into the pan, bring the mixture to a gentle boil, then lower the heat and let it simmer for 5 minutes.
Stir in the coconut milk, brown sugar, lemon-lime juice, salt, and pepper. Allow the sauce to simmer gently until it reduces slightly and thickens, about 10 minutes.
Add the cooked noodles into the rendang sauce, tossing to ensure the noodles are thoroughly coated with the sauce.
Continue to cook for another 2-3 minutes on low heat until everything is well combined and heated through.
Serve the soy-free Indomie rendang hot, garnished with extra lime leaves or fried shallots if desired.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6716 mg | 292% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 31.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1167 mg | 25% | |
*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.
