High Protein Mi Goreng
Elevate your noodle game with this "High Protein Mi Goreng," a nutritious twist on the classic Indonesian-style stir-fried noodles. Packed with lean chicken breast, crispy cubes of tofu, and fluffy scrambled eggs, this dish delivers a powerful protein boost while keeping the vibrant flavors you love. Fresh veggies like green beans, carrots, and bean sprouts add crunch and color, while a bold sauce blend of soy, oyster sauce, and sambal oelek creates the ultimate savory-spicy umami experience. Quick to prepare in just 30 minutes, this hearty noodle dish is perfect for a post-workout meal or a satisfying dinner. Garnished with spring onions and a zesty squeeze of lime, this recipe is a must-try for anyone looking for healthy, flavorful comfort food. Keywords: high-protein noodles, healthy Mi Goreng, protein-packed stir-fry, quick dinner ideas.
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Recipe Information
Ingredients
- 2 packs Mi Goreng noodles
- 200 grams Chicken breast
- 150 grams Firm tofu
- 2 pieces Eggs
- 2 pieces Garlic clove
- 100 grams Green beans
- 1 medium Carrot
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sambal oelek
- 3 tablespoons Cooking oil
- 2 stalks Spring onions
- 50 grams Bean sprouts
- 1 piece Lime
Instructions
Start by preparing the chicken breast: cut it into thin strips for quick cooking.
Dice the firm tofu into small cubes.
Peel and slice the garlic cloves thinly.
Trim the ends of the green beans and cut them into 2-inch pieces.
Peel the carrot, then julienne it into thin strips.
In a small bowl, crack and beat the eggs, set aside.
Boil the Mi Goreng noodles according to the package instructions. Drain and set aside, reserving any seasoning packets.
In a large wok or frying pan, heat 1 tablespoon of cooking oil over medium-high heat.
Add the diced tofu and cook, stirring frequently, until golden and crispy on all sides, about 5 minutes. Remove tofu from the pan and set aside.
In the same pan, add another tablespoon of cooking oil. Stir-fry the chicken strips until they are cooked through and lightly browned, about 5 minutes. Remove from pan and set aside.
Add the remaining tablespoon of oil into the pan. Add the sliced garlic and cook until fragrant, about 30 seconds.
Add green beans and carrots to the pan. Stir-fry the vegetables for 2-3 minutes until they are tender-crisp.
Push the vegetables to one side of the pan and pour in the beaten eggs. Allow them to set slightly, then scramble them gently into pieces.
Add the cooked noodles, tofu, and chicken back into the pan.
Pour in the soy sauce, oyster sauce, and sambal oelek. Stir everything together to combine well, heating through.
Add the bean sprouts and give it a final stir to mix everything well.
Transfer the Mi Goreng to serving plates. Garnish with sliced spring onions and a wedge of lime for each plate.
Serve immediately, squeezing the lime over the noodles for a fresh zesty finish.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 21.9 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1967 mg | 42% | |
*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.
