High Protein Mie Goreng
Elevate your noodle game with this hearty and nutrient-packed High Protein Mie Goreng! This Indonesian-inspired stir-fry combines whole wheat noodles with a trio of protein powerhouses—juicy chicken breast, tender shrimp, and crispy extra firm tofu—making it a balanced and satisfying meal. Vibrant vegetables like bok choy, bean sprouts, and julienned carrots bring a fresh crunch, perfectly complemented by a savory sauce blend featuring soy sauce, oyster sauce, and the sweet caramel notes of Kecap Manis. Finished with scrambled eggs, fragrant garlic, and a zesty squeeze of lime, this quick and easy dish comes together in just 40 minutes. Perfect for weeknight dinners, it delivers bold flavors and essential nutrients in every bite. Whether you're looking for high-protein meal ideas or a healthy twist on classic fried noodles, this recipe has you covered!
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Recipe Information
Ingredients
- 250 g Whole wheat noodles
- 200 g Chicken breast, sliced thinly
- 150 g Extra firm tofu, cubed
- 150 g Shrimp, peeled and deveined
- 2 Eggs
- 100 g Bean sprouts
- 100 g Bok choy, chopped
- 1 Carrot, julienned
- 3 cloves Garlic, minced
- 4 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Sweet soy sauce (Kecap Manis)
- 1 tsp Chili paste (optional)
- 2 Spring onions, chopped
- 2 tbsp Cooking oil
- 2 Lime wedges
Instructions
Boil the whole wheat noodles according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of cooking oil in a large wok or non-stick pan over medium-high heat. Add the chicken breast slices and cook for about 5 minutes or until fully cooked and golden brown. Remove the chicken from the wok and set aside.
In the same wok, add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove from the wok and set aside with the chicken.
Add another tablespoon of oil to the wok. Add diced tofu and fry until golden brown on all sides. Remove tofu from the wok and set aside.
In the same wok, add garlic and sauté for about 30 seconds until fragrant.
Add the bok choy, carrot, and bean sprouts to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the wok and crack the eggs into the empty side. Scramble and cook the eggs until they are set, then mix with the vegetables.
Add the cooked noodles, chicken, shrimp, and tofu back into the wok.
In a small bowl, mix together soy sauce, oyster sauce, sweet soy sauce, and chili paste. Pour the sauce mixture over the noodle and protein mixture in the wok.
Toss everything together until well combined and heated through.
Garnish with chopped spring onions. Serve hot with lime wedges on the side for squeezing over the noodles before eating.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 29.4 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1465 mg | 113% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2832 mg | 60% | |
*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.
