Low Carb Bami Goreng
Satisfy your cravings for a comforting, noodle-based dish with this Low Carb Bami Goreng—a wholesome twist on the beloved Indonesian classic! This recipe swaps traditional noodles for spiralized zucchini, making it a light yet satisfying option perfect for low-carb or keto diets. Tender slices of chicken breast are stir-fried to perfection alongside vibrant vegetables like red bell peppers and carrots, all infused with the bold flavors of garlic, ginger, low-sodium soy sauce, and a kick of sambal oelek. Scrambled eggs add extra protein and richness, while a garnish of fresh spring onions and optional sesame seeds provides the finishing touch. Ready in just 35 minutes, this gluten-free take on Bami Goreng is perfect for busy weeknights or meal prep days—flavorful, nourishing, and irresistibly good!
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Recipe Information
Ingredients
- 3 pieces Zucchini (large, spiralized)
- 300 grams Chicken breast (boneless and skinless, sliced thin)
- 2 tablespoons Coconut oil
- 2 cloves Garlic (minced)
- 1 piece Onion (medium, thinly sliced)
- 1 piece Red bell pepper (thinly sliced)
- 1 medium Carrot (julienned)
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sambal oelek (or chili paste)
- 1 teaspoon Ginger (freshly grated)
- 2 pieces Eggs
- 2 pieces Spring onions (green parts, chopped)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Begin by spiralizing the zucchini to create zucchini noodles. You can use a spiralizer or a vegetable peeler for this. Set the noodles aside on paper towels to absorb excess moisture.
Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add the minced garlic, sliced onion, and ginger, sauté for 1-2 minutes until fragrant.
Add the sliced red bell pepper and julienned carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
Return the cooked chicken to the pan. Add the soy sauce, sambal oelek, salt, and black pepper. Stir well to combine.
Add the spiralized zucchini and gently toss to mix all ingredients thoroughly. Cook for an additional 2-3 minutes, until the zucchini noodles are just tender.
Remove from the heat, garnish with chopped spring onions and sesame seeds if using.
Serve hot and enjoy your delicious low-carb Bami Goreng!
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 33.0 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 379 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3789 mg | 81% | |
*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.
