High Protein Mi Goreng Noodles
Elevate your noodle game with this High Protein Mi Goreng Noodles recipe, a delicious twist on the classic Indonesian dish that's packed with lean protein and bold flavors. Featuring high-protein instant noodles, tender chicken breast, crispy tofu, and scrambled eggs, this recipe is a powerhouse of nutrients perfect for fueling your day. Aromatic garlic, shallot, and sesame oil create a flavorful base, while soy and oyster sauces bring a savory umami punch that ties everything together. Fresh bean sprouts, green onions, and a hint of red chili add vibrant color and satisfying crunch to each bite. Ready in just 30 minutes, this quick and easy stir-fry is ideal for weeknight meals or post-workout refueling. With its high-protein ingredients and irresistible flavors, this recipe proves that comfort food can be both nourishing and delicious.
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Recipe Information
Ingredients
- 2 packs high-protein instant noodles
- 200 grams boneless, skinless chicken breast
- 100 grams tofu
- 2 large egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 small shallot
- 2 stalks green onions
- 100 grams bean sprouts
- 1 small red chili
- 2 tablespoons cooking oil
Instructions
Boil the high-protein instant noodles according to the package instructions. Drain and set aside.
Cut the chicken breast into thin strips and cube the tofu into small pieces.
Mince the garlic and finely chop the shallot and green onions. Slice the red chili thinly.
Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 4-5 minutes. Remove and set aside.
Add the remaining 1 tablespoon of cooking oil to the same pan. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
In the same pan, reduce the heat to medium and add garlic and shallot. Sauté for 1 minute until fragrant.
Crack the eggs into the pan and scramble them until they are just cooked through.
Add the noodles, chicken, and tofu back into the pan with the scrambled eggs.
Pour in the soy sauce, oyster sauce, and sesame oil, stirring everything together thoroughly.
Toss in the bean sprouts, green onions, and sliced red chili. Stir-fry for an additional 2 minutes or until the sprouts are slightly wilted but still crunchy.
Serve hot, garnished with additional green onions and red chili if desired.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.7 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 869 mg | 18% | |
*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.
