Gluten-Free Maggie Goreng

Transform your love for stir-fried noodles with this irresistible Gluten-Free Maggie Goreng! Perfect for those avoiding gluten, this recipe swaps traditional noodles with gluten-free rice noodles while keeping all the bold, savory flavors that make this Malaysian street food favorite so iconic. Infused with aromatic garlic, onions, and a hint of red chili, this dish features tender chicken slices, crisp bean sprouts, and scrambled eggs all tossed in a rich, umami-packed gluten-free soy and oyster sauce blend. Quick and easy to prepare in just 40 minutes, it’s a satisfying meal that’s both hearty and wholesome. Garnish with fresh scallions and a squeeze of lime for a zesty finish, and serve it hot for a dish that will have everyone coming back for seconds. Perfect for weeknight dinners or an elevated gluten-free lunch!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 200 grams Gluten-free rice noodles
• 2 tablespoons Cooking oil
• 3 cloves Garlic, minced
• 1 medium Onion, thinly sliced
• 1 Red chili, finely chopped
• 150 grams Chicken breast, sliced
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Oyster sauce, gluten-free
• 2 Eggs, lightly beaten
• 100 grams Bean sprouts
• 2 Scallions, chopped
• 4 Lime wedges, for serving

Directions

Step 1

Bring a pot of water to boil. Add the gluten-free rice noodles and cook according to package instructions until al dente, then drain and set aside.

Step 2

In a large wok or frying pan, heat the oil over medium heat.

Step 3

Add minced garlic, sliced onion, and chopped red chili to the pan. Sauté for about 3 minutes until the onions are soft and the mixture is fragrant.

Step 4

Increase the heat to medium-high, add the sliced chicken breast, and stir-fry for 5-7 minutes until cooked through.

Step 5

Push the chicken mixture to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until they are fully cooked.

Step 6

Reduce the heat to medium, add the drained noodles to the pan, and toss to combine with chicken and scrambled eggs.

Step 7

Add the gluten-free soy sauce and gluten-free oyster sauce, stirring everything together until evenly coated.

Step 8

Toss in the bean sprouts and cook for another 2 minutes until they are slightly wilted but still crunchy.

Step 9

Sprinkle chopped scallions over the top and give the noodles one final toss to combine.

Step 10

Serve the Gluten-Free Maggie Goreng hot with lime wedges on the side.

Nutrition Facts

Serving size	837 grams (837.0g)

Amount per serving	% Daily Value*
Calories	1163

Total Fat 44.50g	57%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 0.10g
Cholesterol 500mg	167%
Sodium 2568mg	112%
Total Carbohydrate 118.20g	43%
Dietary Fiber 8.80g	31%
Total Sugars 15.80g
Protein 73.40g	147%

Vitamin D 90IU	447%
Calcium 203mg	16%
Iron 6mg	33%
Potassium 1439mg	31%

*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: 34.3%

Protein: 25.2%

Carbs: 40.5%