Heart-Healthy Mi Goreng Noodles
Dive into the delicious world of "Heart-Healthy Mi Goreng Noodles," a nutritious twist on the classic Indonesian favorite. This wholesome recipe swaps traditional noodles for whole wheat soba, creating a fiber-rich base that's as good for your heart as it is for your palate. Packed with vibrant vegetables like crisp broccoli, sweet red bell peppers, and earthy spinach, these stir-fried noodles are bursting with color, texture, and essential nutrients. The bold yet balanced sauce—featuring low-sodium soy, honey, fresh ginger, and a touch of chili—is a perfect mix of savory and sweet with just a hint of heat. A sprinkle of fresh coriander and a squeeze of lime add a zesty finish that ties every flavorful bite together. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights and is a guilt-free pleasure for noodle lovers seeking a healthier alternative. Keywords: Heart-Healthy Recipes, Mi Goreng Noodles, Whole Wheat Soba, Low-Sodium Soy Sauce, Quick and Easy Dinner.
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Recipe Information
Ingredients
- 200 grams whole wheat soba noodles
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium red bell pepper, julienned
- 1 large carrot, julienned
- 100 grams broccoli florets
- 100 grams baby spinach
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon chili flakes
- 2 tablespoons coriander leaves, chopped
- 1 medium lime, cut into wedges
Instructions
Bring a large pot of water to a boil. Add the whole wheat soba noodles and cook according to package instructions until al dente. Drain and set aside.
In a large non-stick skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the julienned red bell pepper, carrot, and broccoli florets to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender but still crisp.
Add the baby spinach to the skillet and cook until just wilted, about 1-2 minutes.
In a small bowl, whisk together the low-sodium soy sauce, honey, fresh ginger, and chili flakes.
Add the cooked soba noodles to the skillet with the vegetables. Pour the soy sauce mixture over the noodles and toss everything together to combine well. Continue to cook for another 2-3 minutes to heat through.
Transfer the noodles to serving plates. Garnish with chopped coriander leaves and serve with lime wedges on the side.
Squeeze fresh lime juice over the noodles just before serving for an extra burst of flavor.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 28.1 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 913 mg | 19% | |
*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.
