Gluten-Free Mi Goreng Noodles

Elevate your noodle game with this tantalizing Gluten-Free Mi Goreng Noodles recipe, a bold and flavorful spin on the beloved Indonesian classic, tailored for gluten-free diets. Perfectly chewy rice noodles are stir-fried to perfection with aromatic garlic, shallots, and a touch of chili for subtle heat. A rich blend of gluten-free soy sauce, sweet soy sauce (ketjap manis), and oyster sauce creates a savory, slightly sweet coating that clings to every strand. Loaded with vibrant veggies like shredded cabbage, julienned carrots, and crisp bean sprouts, plus protein-packed scrambled eggs, this dish is a complete gluten-free meal in just 30 minutes. Serve it piping hot with lime wedges for a zesty finish that ties all the flavors together. Ideal for weeknight dinners or a satisfying meal prep option, this wholesome take on Mi Goreng will quickly become a household favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice noodles
• 2 tablespoons Vegetable oil
• 3 Garlic cloves, minced
• 2 Shallots, sliced thinly
• 1 Red chili, finely chopped
• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Sweet soy sauce (ketjap manis)
• 1 tablespoon Oyster sauce, gluten-free
• 1 teaspoon Sugar
• 2 Eggs, beaten
• 100 grams Cabbage, shredded
• 1 Carrot, julienned
• 3 Spring onions, chopped
• 100 grams Bean sprouts
• 1 Lime, cut into wedges

Directions

Step 1

Boil a pot of water, then cook the gluten-free rice noodles according to the package instructions. Drain and set aside.

Step 2

Heat a wok or a large frying pan over medium-high heat and add 1 tablespoon of vegetable oil.

Step 3

Add the minced garlic, sliced shallots, and chopped red chili to the pan. Stir-fry for about 2 minutes until aromatic.

Step 4

Add the beaten eggs and scramble them until they are cooked through, breaking them into small pieces. Remove from the wok and set aside.

Step 5

In the same wok, add the remaining 1 tablespoon of oil. Add the shredded cabbage and julienned carrot, and stir-fry for 2-3 minutes until slightly softened.

Step 6

Stir in the cooked rice noodles, soy sauce, sweet soy sauce, oyster sauce, and sugar. Toss everything together until the noodles are well coated and heated through.

Step 7

Return the scrambled eggs to the wok, then add the bean sprouts and chopped spring onions. Stir-fry for another 2-3 minutes.

Step 8

Once everything is well combined and hot, remove from heat.

Step 9

Serve the gluten-free Mi Goreng Noodles hot with lime wedges on the side for squeezing over.

Nutrition Facts

Serving size	948.2 grams (948.2g)

Amount per serving	% Daily Value*
Calories	1071

Total Fat 38.00g	49%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 16.90g
Cholesterol 370mg	123%
Sodium 4239mg	184%
Total Carbohydrate 161.00g	59%
Dietary Fiber 15.70g	56%
Total Sugars 40.50g
Protein 32.30g	65%

Vitamin D 80IU	400%
Calcium 294mg	23%
Iron 7mg	41%
Potassium 1742mg	37%

*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: 30.7%

Protein: 11.6%

Carbs: 57.7%