High Protein Maggie Goreng
Elevate your comfort food game with this High Protein Maggie Goreng, a flavorful and nutritious take on the classic Malay-style stir-fried noodles. Packed with 200 grams of tender chicken breast, two protein-rich eggs, and a medley of vibrant vegetables like green beans, carrots, and bean sprouts, this dish delivers a satisfying balance of flavors and nutrients. A savory combination of soy sauce, oyster sauce, and a hint of chili paste adds a mouthwatering umami kick, while fragrant garlic and onions enhance the aroma. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or post-workout meals. Garnished with fresh spring onions, it’s a hearty, flavor-packed dish that’s destined to become a favorite. Ideal for those seeking high-protein meals or a healthier twist on traditional Maggie noodles, this recipe is a winner for both your taste buds and your nutrition goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 packages Maggie noodles
- 200 grams Chicken breast
- 2 large Eggs
- 100 grams Green beans
- 1 medium Carrot
- 50 grams Bean sprouts
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste
- 3 cloves Garlic
- 1 small Onion
- 2 tablespoons Cooking oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Spring onions
Instructions
Start by preparing your ingredients: slice the chicken breast into thin strips, mince the garlic, thinly slice the onion and cut the carrot into thin juliennes.
Bring a pot of water to a boil, add the Maggie noodles and cook according to the package instructions. Drain and set aside.
Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chicken strips and stir-fry until they are cooked through and lightly browned. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil. Add minced garlic and sliced onion, and stir-fry until the onions become translucent.
Add the green beans and carrot juliennes to the pan. Stir-fry for about 3 minutes or until they are slightly tender.
Push the vegetables to one side of the pan. Crack the eggs into the empty space, scramble them lightly and mix them with the vegetables.
Add the cooked noodles, bean sprouts, and the cooked chicken back into the pan.
Pour in soy sauce, oyster sauce, and chili paste. Stir everything well to combine. Season with salt and pepper.
Stir-fry for another 2-3 minutes until everything is heated through and well-mixed.
Serve hot, garnished with chopped spring onions.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6423 mg | 279% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.1 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 393 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2049 mg | 44% | |
*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.
