Gluten-Free Bami Goreng (Indonesian Fried Noodles)

Dive into the bold, savory flavors of Indonesia with this Gluten-Free Bami Goreng, a reimagined take on the beloved Indonesian fried noodles. Perfect for those with dietary restrictions, this recipe swaps traditional noodles for gluten-free rice noodles, creating a dish that’s both hearty and inclusive without compromising on taste. Tender strips of chicken, vibrant vegetables like carrots and cabbage, and a harmonious blend of garlic, ginger, and red chili come together in a sizzling wok for an aromatic stir-fry. The addition of gluten-free soy sauce and classic sweet kecap manis lends a rich, umami depth to every bite. Quick and easy to prepare in just 35 minutes, this dish is topped with scrambled eggs and fresh green onions for a satisfying, protein-packed meal that’s perfect for weeknight dinners. Whether you're looking to explore Indonesian cuisine or need a flavorful gluten-free dinner option, this recipe will become a staple in your rotation!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams gluten-free rice noodles
• 300 grams chicken breast
• 1 large carrot
• 150 grams cabbage
• 3 stalks green onion
• 3 cloves garlic
• 1 inch ginger
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons kecap manis (sweet soy sauce)
• 2 tablespoons vegetable oil
• 1 small red chili
• 2 large egg
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Cook the rice noodles according to the package instructions. Rinse under cold water to stop cooking and drain well. Set aside.

Step 2

Slice the chicken breast into thin strips.

Step 3

Peel and julienne the carrot, and slice the cabbage thinly.

Step 4

Chop the green onions into 1-inch pieces, mince the garlic cloves, and finely grate the ginger.

Step 5

Deseed and finely chop the red chili.

Step 6

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Scramble the eggs until just cooked, remove them from the pan, and set aside.

Step 7

In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic, ginger, and red chili. Stir-fry for about 30 seconds until fragrant.

Step 8

Add the chicken strips, and cook until they are golden brown and cooked through.

Step 9

Add the carrot and cabbage to the pan, stir-fry for another 3-4 minutes until they are slightly softened.

Step 10

Add the cooked noodles to the pan. Pour in the gluten-free soy sauce and kecap manis. Toss everything together until the ingredients are well combined and heated through.

Step 11

Add the cooked egg back into the pan and stir gently to mix. Season with salt and black pepper to taste.

Step 12

Finally, sprinkle the green onions over the top, give it a quick toss, and serve hot.

Nutrition Facts

Serving size	(1021.6g)

Amount per serving	% Daily Value*
Calories	1449.1

Total Fat 53.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 22.2g
Cholesterol 697.0mg	0%
Sodium 6132.8mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 9.9g	0%
Total Sugars 24.8g
Protein 112.6g	0%

Vitamin D 107.5IU	0%
Calcium 262.3mg	0%
Iron 6.4mg	0%
Potassium 1901.9mg	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: 33.1%

Protein: 30.8%

Carbs: 36.2%