Gluten-Free Bakmi Ayam Jamur

Transform your favorite Indonesian comfort food into a delicious and wholesome dish with this Gluten-Free Bakmi Ayam Jamur recipe! Perfectly chewy rice noodles are tossed in sesame oil and topped with a savory mix of tender chicken, earthy shiitake mushrooms, and a rich, umami-packed gluten-free sauce made with soy sauce, dark soy sauce, and oyster sauce. This easy-to-follow recipe captures all the bold flavors of traditional bakmi ayam jamur while being completely gluten-free, making it accessible to those with dietary restrictions. Ready in just 45 minutes, this hearty and satisfying noodle dish is ideal for weeknight dinners or cozy family meals. Garnish with fresh spring onions for a vibrant finishing touch and enjoy a taste of Indonesia from the comfort of your home! Keywords: Gluten-free bakmi, Indonesian chicken noodles, gluten-free mushroom noodles, savory rice noodle recipe.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 200 grams Gluten-free rice noodles
• 300 grams Chicken breast, diced
• 150 grams Shiitake mushrooms, sliced
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce, gluten-free
• 1 tablespoon Dark soy sauce, gluten-free
• 1 tablespoon Oyster sauce, gluten-free
• 1 teaspoon Sugar
• 200 milliliters Chicken broth, gluten-free
• 1 teaspoon Sesame oil
• 0.5 teaspoon White pepper
• 2 tablespoons Spring onion, sliced
• 2 tablespoons Vegetable oil

Directions

Step 1

Bring a large pot of water to a boil and cook the gluten-free rice noodles according to package instructions. Once done, drain and set aside.

Step 2

In a large skillet or wok over medium heat, add vegetable oil. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add diced chicken breast to the pan and cook until browned and cooked through, approximately 5-7 minutes.

Step 4

Add sliced shiitake mushrooms to the skillet and continue to sauté until the mushrooms are tender, about 3-4 minutes.

Step 5

Pour in the gluten-free soy sauce, dark soy sauce, and oyster sauce, and stir well to coat the chicken and mushrooms evenly.

Step 6

Add the sugar, chicken broth, and white pepper. Stir thoroughly and allow the mixture to simmer for about 5 minutes until the sauce thickens slightly.

Step 7

In a separate bowl, toss the cooked rice noodles with sesame oil to prevent sticking.

Step 8

To serve, divide the noodles between bowls and top generously with the chicken and mushroom mixture.

Step 9

Garnish with sliced spring onions and serve hot.

Nutrition Facts

Serving size	996.1 grams (996.1g)

Amount per serving	% Daily Value*
Calories	1376

Total Fat 52.90g	68%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 22.60g
Cholesterol 268mg	89%
Sodium 5391mg	234%
Total Carbohydrate 111.60g	41%
Dietary Fiber 6.50g	23%
Total Sugars 9.80g
Protein 110.80g	222%

Vitamin D 55IU	275%
Calcium 91mg	7%
Iron 5mg	25%
Potassium 1793mg	38%

*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.

Source of Calories

Fat: 34.9%

Protein: 32.5%

Carbs: 32.7%