Soy-Free Mi Goreng
Elevate your weeknight dinners with this Soy-Free Mi Goreng, a tantalizing twist on the classic Indonesian stir-fried noodle dish, made with coconut aminos instead of soy sauce. Combining springy rice noodles with vibrant, crisp vegetables like julienned carrots, bell peppers, and shredded cabbage, this recipe explodes with fresh flavors and aromatic spices, thanks to sautéed garlic, shallots, and a hint of red chili. Finished with a hint of zesty lime, crunchy bean sprouts, and the satisfying crunch of fried shallots, this quick 35-minute dish is not only gluten-free and soy-free but also utterly irresistible. Perfect for a plant-based meal that doesn’t compromise on authentic taste, this Mi Goreng is a healthier yet equally indulgent version of the beloved street food classic.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams rice noodles
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 3 garlic cloves
- 1 shallot
- 1 red chili
- 1 carrot
- 1 bell pepper
- 100 grams cabbage
- 100 grams bean sprouts
- 1 lime
- 2 green onions
- 3 tablespoons fried shallots
- 0.25 teaspoon pepper
- 0.5 teaspoon salt
Instructions
Start by soaking the rice noodles in warm water for about 10 minutes or until they soften. Drain and set them aside.
Thinly slice the garlic, shallot, and red chili. Julienne the carrot and bell pepper. Shred the cabbage finely. Set all vegetables aside separately.
In a large pan or wok, heat the sesame oil over medium heat. Add the sliced garlic, shallot, and red chili. Stir-fry for about 2 minutes until fragrant.
Add the carrot and bell pepper to the pan. Stir-fry for 3 minutes, letting them soften slightly.
Stir in the shredded cabbage and continue to stir-fry for 2 more minutes.
Add the softened rice noodles to the vegetables. Pour in the coconut aminos, and mix everything well to ensure the noodles are evenly coated.
Add the bean sprouts, salt, and pepper. Toss them through the noodles and vegetables. Stir-fry for another 2 minutes.
Remove the wok from the heat, and squeeze the juice of half a lime over the noodles. Toss to combine.
Serve the Mi Goreng warm, garnished with sliced green onions, fried shallots, and a wedge of the remaining lime on the side for additional squeezing.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 29.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1238 mg | 26% | |
*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.
