Soy-Free Mie Gacoan
Recreate the bold flavors of "Mie Gacoan" with this Soy-Free Mie Gacoan recipe, a vibrant twist perfect for those avoiding soy-based ingredients. This aromatic, Indonesian-inspired noodle dish swaps traditional soy sauce for a zesty blend of lime juice, fish sauce, and coconut sugar, creating a tangy-sweet balance that pairs beautifully with tender chicken strips and fresh veggies like carrots and red bell peppers. Infused with garlic, ginger, and a kick of red chili peppers, this dish delivers layers of bold, authentic flavor. Ready in just 45 minutes, it's a quick, satisfying meal perfect for weeknights. Garnish with coriander for a fresh finish, and enjoy a soy-free indulgence that's both wholesome and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams rice noodles
- 300 grams chicken breast
- 2 medium carrots
- 1 large red bell pepper
- 3 pieces red chili peppers
- 4 pieces garlic cloves
- 1 thumb-sized piece ginger
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup coriander leaves
Instructions
Start by soaking the rice noodles in a large bowl of warm water for about 15 minutes, until they are soft but not mushy. Drain and set aside.
Thinly slice the chicken breast into strips and season with salt and pepper.
Julienne the carrots and red bell pepper. Mince the garlic and ginger. Slice the red chili peppers thinly; remove seeds for a milder taste.
In a large wok or frying pan, heat the vegetable oil over medium-high heat.
Add the minced garlic, ginger, and sliced chili peppers. Stir-fry for about 1 minute until fragrant.
Add the chicken strips to the wok. Cook for 5-7 minutes, stirring frequently until the chicken is cooked through.
Add the julienned carrots and bell pepper to the wok, and stir-fry for an additional 3-4 minutes or until the vegetables are just tender.
In a small bowl, mix together the lime juice, fish sauce, and coconut sugar until the sugar is dissolved.
Add the softened rice noodles to the wok, pouring the lime juice mixture over the top.
Toss everything together carefully to ensure the noodles are evenly coated with the sauce and the ingredients are well mixed. Cook for another 2 minutes.
Taste and adjust seasoning with additional salt or lime juice if needed.
Remove from heat and garnish with fresh coriander leaves before serving.
Serve hot, distributing equally among four bowls.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 7046 mg | 306% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 29.3 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2174 mg | 46% | |
*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.
