Gluten-Free Mie Goreng

Savor the flavors of Indonesia with this Gluten-Free Mie Goreng, a mouthwatering stir-fried noodle dish that's bursting with bold, savory-sweet flavors and vibrant vegetables. Crafted with gluten-free rice noodles and a tantalizing sauce blend of gluten-free soy sauce, dark sweet soy sauce (kecap manis), and coconut sugar, this dish offers a safe yet indulgent option for gluten-sensitive diners. Featuring a medley of fresh vegetables, scrambled eggs, and a fragrant garlic-onion base, this quick 35-minute recipe is a nutritious and satisfying meal for the whole family. Perfectly balanced, customizable, and garnished with fresh cilantro, this Gluten-Free Mie Goreng brings an authentic taste of Southeast Asian street food right to your kitchen!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams gluten-free rice noodles
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons dark sweet soy sauce (kecap manis)
• 1 teaspoon coconut sugar
• 2 tablespoons vegetable oil
• 3 garlic cloves
• 1 onion
• 1 carrot
• 1 red bell pepper
• 100 grams cabbage
• 2 green onions
• 100 grams bean sprouts
• 2 egg
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro

Directions

Step 1

Cook the gluten-free rice noodles according to package instructions. Once cooked, drain, rinse with cold water, and set aside.

Step 2

In a small bowl, mix together the gluten-free soy sauce, dark sweet soy sauce, and coconut sugar. Set aside.

Step 3

Mince the garlic cloves and finely chop the onion, carrot, red bell pepper, cabbage, and green onions. Set aside.

Step 4

Heat a large pan or wok over medium-high heat and add the vegetable oil.

Step 5

Add the minced garlic and chopped onion to the pan and sauté until fragrant, about 2 minutes.

Step 6

Add the carrot, red bell pepper, and cabbage to the pan, and stir-fry for another 3-4 minutes until the vegetables start to soften.

Step 7

Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.

Step 8

Add the cooked rice noodles to the pan, followed by the prepared sauce. Toss everything together until the noodles are well coated and heated through.

Step 9

Add in the bean sprouts and sliced green onions, and toss gently to combine. Cook for another 2 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve the Gluten-Free Mie Goreng hot and enjoy!

Nutrition Facts

Serving size	916.7 grams (916.7g)

Amount per serving	% Daily Value*
Calories	1081

Total Fat 41.90g	54%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 20.40g
Cholesterol 392mg	131%
Sodium 5113mg	222%
Total Carbohydrate 150.20g	55%
Dietary Fiber 13.10g	47%
Total Sugars 37.70g
Protein 31.30g	63%

Vitamin D 96IU	480%
Calcium 222mg	17%
Iron 6mg	33%
Potassium 1352mg	29%

*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: 34.2%

Protein: 11.3%

Carbs: 54.5%