Gluten-Free Bakmi Goreng (Indonesian Fried Noodles)

Dive into the vibrant flavors of Indonesia with this Gluten-Free Bakmi Goreng, a delicious twist on the classic Indonesian fried noodles! Made with tender rice noodles, savory slices of stir-fried chicken, and a medley of colorful vegetables, this dish captures authentic street food charm while staying completely gluten-free. The secret lies in the rich combination of gluten-free sweet soy sauce and soy sauce, which coat the noodles in a glossy, irresistible umami glaze. Perfectly seasoned with garlic, shallots, and a touch of ground white pepper, this quick and easy 35-minute meal is finished with scrambled eggs, a hint of heat from optional bird’s eye chilies, and a zesty squeeze of fresh lime. A wholesome and flavorful option for dinner, this dish will transport your taste buds straight to the bustling streets of Indonesia!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice noodles
• 200 grams Chicken breast, thinly sliced
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 medium Shallots, sliced
• 1 medium Carrot, julienned
• 100 grams Cabbage, shredded
• 3 tablespoons Sweet soy sauce (gluten-free)
• 2 tablespoons Gluten-free soy sauce
• 0.5 teaspoons Ground white pepper
• 2 stalks Spring onions, chopped
• 2 large Eggs
• 2 pieces Lime wedges
• 2 pieces Bird's eye chilies, chopped (optional)

Directions

Step 1

First, soak the rice noodles in a bowl of warm water for 15 minutes until they become soft. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large, non-stick skillet or wok over medium-high heat.

Step 3

Add the sliced chicken breast and stir-fry until cooked through and lightly golden, about 5 minutes. Remove from the pan and set aside.

Step 4

Add the remaining 2 tablespoons of vegetable oil to the pan. Sauté the minced garlic and sliced shallots until they become fragrant and translucent.

Step 5

Add the julienned carrot and shredded cabbage to the pan, and stir-fry for 2-3 minutes until they start to soften.

Step 6

Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble them until they are cooked through.

Step 7

Return the cooked chicken to the pan and mix in the softened rice noodles.

Step 8

Add the gluten-free sweet soy sauce, gluten-free soy sauce, and ground white pepper, and toss everything together to combine well.

Step 9

Continue to cook for 2 more minutes, ensuring the noodles are evenly coated and heated through.

Step 10

Garnish with chopped spring onions and chopped bird's eye chilies (if using). Serve hot with lime wedges on the side for squeezing over the noodles before eating.

Nutrition Facts

Serving size	(868.1g)

Amount per serving	% Daily Value*
Calories	1467.2

Total Fat 57.2g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 542mg	0%
Sodium 4011.0mg	0%
Total Carbohydrate 149.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 40.1g
Protein 89.9g	0%

Vitamin D 108IU	0%
Calcium 260.4mg	0%
Iron 6.4mg	0%
Potassium 1551.0mg	0%

*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: 35.0%

Protein: 24.4%

Carbs: 40.6%