Gluten-Free Mie Ayam

Experience the comforting flavors of Indonesia with this Gluten-Free Mie Ayam, a wholesome twist on the classic street food favorite. Delicately seasoned chicken strips are simmered in a rich, gluten-free soy sauce and sweet kecap manis glaze, delivering an irresistible umami-packed topping for tender rice noodles. A fragrant chicken broth infused with garlic, ginger, and bok choy ties the dish together, creating a satisfying and nourishing meal. Garnished with fresh cilantro, spring onions, and a squeeze of lime for a zesty kick, this recipe is perfect for those seeking gluten-free comfort food that’s both authentic and easy to prepare. Ready in under an hour, it's a quick and delicious solution for weeknight dinners or family gatherings.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice noodles
• 300 grams Chicken breast
• 500 ml Chicken broth
• 3 Garlic cloves
• 1 inch piece Ginger
• 3 tablespoons Soy sauce (gluten-free)
• 2 tablespoons Sesame oil
• 2 tablespoons Vegetable oil
• 2 Spring onions
• 100 grams Bok choy
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Kecap manis (sweet soy sauce, gluten-free)
• 10 grams Cilantro leaves
• 1 Lime

Directions

Step 1

Start by marinating the chicken: Slice the chicken breast into thin strips and place them in a bowl. Add 2 tablespoons of gluten-free soy sauce and 1 tablespoon of sesame oil. Mix well and set aside for at least 15 minutes.

Step 2

While the chicken marinates, mince the garlic and grate the ginger. Thinly slice the spring onions and separate the white parts from the green parts.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the minced garlic, grated ginger, and white parts of the spring onions. Sauté until fragrant, about 2-3 minutes.

Step 4

Add the marinated chicken to the pan and cook until the chicken is no longer pink, about 5-7 minutes. Once cooked, add 1 tablespoon of gluten-free soy sauce and 2 tablespoons of kecap manis to the pan. Stir well and let it simmer for another 3-4 minutes until the sauce thickens slightly.

Step 5

In a separate pot, bring 500 ml of chicken broth to a boil. Season it with salt and pepper to taste. Add the bok choy and cook for about 2 minutes until tender. Remove from heat.

Step 6

Cook the gluten-free rice noodles according to the package instructions, then drain and toss with 1 tablespoon of sesame oil to prevent sticking.

Step 7

To assemble the dish, divide the cooked rice noodles into serving bowls. Top with the cooked chicken and pour over the hot broth with bok choy.

Step 8

Garnish with the green parts of the spring onions and fresh cilantro leaves. Serve with lime wedges on the side for an extra zing.

Step 9

Enjoy your Gluten-Free Mie Ayam with a squeeze of lime juice!

Nutrition Facts

Serving size	1543.4 grams (1543.4g)

Amount per serving	% Daily Value*
Calories	1552

Total Fat 66.50g	85%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 30.00g
Cholesterol 258mg	86%
Sodium 8201mg	357%
Total Carbohydrate 138.70g	50%
Dietary Fiber 11.20g	40%
Total Sugars 23.20g
Protein 111.70g	223%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 9mg	51%
Potassium 2826mg	60%

*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: 37.4%

Protein: 27.9%

Carbs: 34.7%