Gluten Free Instant Mi Goreng
What gluten free person can honestly say that they DON'T miss instant noodles? These noodles not only taste like the packet ones, but are super quick to make (just a smidge longer than the original). A staple of my student days, I was happy to recreate the same flavours. One of the best ways to eat them is slightly undercooked, so that have a bit of a bite to them. Surely I'm not the only one that enjoys it that way...?
Crispy shallots are not normally gluten free, but luckily it's incredibly easy to make your own.
All you will need for this recipe is 2-3 crispy shallots, gf flour, and oil.
Finely slice the shallots (not dice) and add them to a bowl with a table spoon of flour and pinch or salt, and mix together.
In a saucepan, add a centimetre of oil and turn to a medium low heat.
Add the shallots to the oil and gently simmer for 10-15 minutes, or until they begin to brown. Keep an eye of them because they can burn quickly.
Take the shallots out of the pan and place on a paper towel to soak away the excess oil. Put aside until you've made the mi goreng.
For this recipe, I used King Soba Brown Rice Ramen. King Soba is a gluten free noodle brand in the UK that I highly recommend. They have all sorts of noodles, made out of several different grains. If you aren't in the U.K. I recommend finding gluten free ramen that come in a cake for like below. If your country doesn't have much in the way of gf noodle *cough* New Zealand *cough* then I would use the noodles out of the 'Yoodles' instant noodle cup. You can find that brand at Pak 'n' Save.
I N G R E D I E N T S (serves 2)
For the sauce
1 1/2 Tbsp gluten free soy sauce (preferably a dark one)
1 Tbsp ketchup
1/2 tsp sesame oil
1/2 tsp sriracha (more if you like it spicier)
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp brown sugar
2 portions of gluten free ramen
2 Tbsp fried shallots
M E T H O D
Mix all the ingredients for the sauce together in a small bowl.
Cook the ramen as per packet instructions.
Drain the ramen, add in 1 tbsp of sauce per portion, and mix until combined.
Garnish with crispy shallots