Gluten-Free Maggie Goreng
Transform your love for stir-fried noodles with this irresistible Gluten-Free Maggie Goreng! Perfect for those avoiding gluten, this recipe swaps traditional noodles with gluten-free rice noodles while keeping all the bold, savory flavors that make this Malaysian street food favorite so iconic. Infused with aromatic garlic, onions, and a hint of red chili, this dish features tender chicken slices, crisp bean sprouts, and scrambled eggs all tossed in a rich, umami-packed gluten-free soy and oyster sauce blend. Quick and easy to prepare in just 40 minutes, it’s a satisfying meal that’s both hearty and wholesome. Garnish with fresh scallions and a squeeze of lime for a zesty finish, and serve it hot for a dish that will have everyone coming back for seconds. Perfect for weeknight dinners or an elevated gluten-free lunch!
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Ingredients
- 200 grams Gluten-free rice noodles
- 2 tablespoons Cooking oil
- 3 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 Red chili, finely chopped
- 150 grams Chicken breast, sliced
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Oyster sauce, gluten-free
- 2 Eggs, lightly beaten
- 100 grams Bean sprouts
- 2 Scallions, chopped
- 4 Lime wedges, for serving
Directions
Step 1
Bring a pot of water to boil. Add the gluten-free rice noodles and cook according to package instructions until al dente, then drain and set aside.
Step 2
In a large wok or frying pan, heat the oil over medium heat.
Step 3
Add minced garlic, sliced onion, and chopped red chili to the pan. Sauté for about 3 minutes until the onions are soft and the mixture is fragrant.
Step 4
Increase the heat to medium-high, add the sliced chicken breast, and stir-fry for 5-7 minutes until cooked through.
Step 5
Push the chicken mixture to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until they are fully cooked.
Step 6
Reduce the heat to medium, add the drained noodles to the pan, and toss to combine with chicken and scrambled eggs.
Step 7
Add the gluten-free soy sauce and gluten-free oyster sauce, stirring everything together until evenly coated.
Step 8
Toss in the bean sprouts and cook for another 2 minutes until they are slightly wilted but still crunchy.
Step 9
Sprinkle chopped scallions over the top and give the noodles one final toss to combine.
Step 10
Serve the Gluten-Free Maggie Goreng hot with lime wedges on the side.
Nutrition Facts
| Serving size | (837g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1162.5 |
| Total Fat 44.5g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 499.5mg | 0% |
| Sodium 2568.1mg | 0% |
| Total Carbohydrate 118.2g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 15.8g | |
| Protein 73.4g | 0% |
| Vitamin D 89.5IU | 0% |
| Calcium 203.3mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1439.3mg | 0% |
Source of Calories