Gluten-Free Bami Goreng

Savor the flavors of Southeast Asia with this vibrant Gluten-Free Bami Goreng, a delightful spin on the classic Indonesian stir-fried noodle dish. This recipe uses gluten-free rice noodles, tender slices of chicken breast, and a medley of colorful vegetables like carrots, bell peppers, and cabbage for a wholesome, balanced meal. Infused with the rich flavors of garlic, shallots, and gluten-free soy sauce, and sweetened with a touch of kecap manis, this dish delivers the perfect harmony of savory and sweet in every bite. Finished with a dash of chili paste for a spicy kick and fresh lime wedges to brighten the flavors, this quick, 35-minute meal is ideal for busy weeknights yet special enough for entertaining. Serve this versatile dish piping hot and let your taste buds travel to Indonesia—gluten-free, delicious, and utterly satisfying!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice noodles
• 300 grams Chicken breast, thinly sliced
• 2 tablespoons Sesame oil
• 3 cloves Garlic cloves, minced
• 1 medium Shallot, thinly sliced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 3 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Kecap manis (Indonesian sweet soy sauce)
• 100 grams Ground chicken or pork
• 150 grams Cabbage, finely shredded
• 100 grams Bean sprouts
• 3 stalks Spring onions, chopped
• 1 teaspoon Chili paste
• 2 large Eggs, beaten
• 1 whole Lime, wedges for serving

Directions

Step 1

Cook the gluten-free rice noodles according to the package instructions. Drain and set aside.

Step 2

Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium-high heat.

Step 3

Add the minced garlic and sliced shallot to the pan. Stir-fry for about 30 seconds until fragrant.

Step 4

Add the sliced chicken breast and ground chicken or pork. Cook for 4-5 minutes until the meat is browned and cooked through.

Step 5

Push the meat to one side of the pan and add the beaten eggs. Scramble the eggs until they are just cooked, then mix everything together.

Step 6

Add the carrot, red bell pepper, and cabbage to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Step 7

Add the bean sprouts, gluten-free soy sauce, kecap manis, and chili paste. Stir to combine.

Step 8

Add the cooked noodles to the pan. Toss everything together until well combined and the noodles are heated through.

Step 9

Adjust seasoning with more gluten-free soy sauce or kecap manis, if needed.

Step 10

Sprinkle with chopped spring onions and serve with lime wedges on the side.

Nutrition Facts

Serving size	1439 grams (1439.0g)

Amount per serving	% Daily Value*
Calories	1736

Total Fat 58.70g	75%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 11.70g
Cholesterol 711mg	237%
Sodium 4424mg	192%
Total Carbohydrate 159.50g	58%
Dietary Fiber 17.00g	61%
Total Sugars 37.70g
Protein 146.00g	292%

Vitamin D 119IU	595%
Calcium 314mg	24%
Iron 11mg	61%
Potassium 2782mg	59%

*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: 30.2%

Protein: 33.4%

Carbs: 36.5%