Low Carb Mi Goreng
Dive into the bold, savory flavors of this *Low Carb Mi Goreng*, a health-conscious spin on the beloved Indonesian stir-fried noodle dish. Swapping traditional noodles for low-carb shirataki noodles, this recipe delivers all the comforting taste with fewer carbs, making it perfect for keto or low-carb lifestyles. Succulent bites of stir-fried chicken, aromatic garlic, and a hint of red chili create a punchy base, while the sweetness of kecap manis and the tang of lime elevate every forkful. Crisp bean sprouts, tender cabbage, and fluffy scrambled eggs add texture and balance, making this dish a wholesome, satisfying meal. Quick and easy to prepare in just 30 minutes, this low-carb recipe is perfect for busy weeknights or a flavorful weekend treat.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 200 grams Boneless, skinless chicken thighs
- 2 large Eggs
- 2 cloves Garlic cloves, minced
- 1 small Red chili, sliced
- 3 tablespoons Soy sauce
- 1 tablespoons Kecap manis (sweet soy sauce)
- 1 teaspoons Fish sauce
- 0.5 teaspoons White pepper
- 100 grams Bean sprouts
- 2 stalks Spring onions, sliced
- 100 grams Cabbage, thinly sliced
- 1 wedge Lime
- 1 tablespoons Coconut oil
Instructions
Rinse the shirataki noodles thoroughly under cold water. Drain well and set aside.
Cut the chicken thighs into bite-sized pieces. Set aside.
Heat half of the coconut oil in a large frying pan or wok over medium-high heat. Crack the eggs into the pan and scramble them. Once cooked, remove and set aside.
In the same pan, add the remaining coconut oil. Add the minced garlic and sliced red chili, stirring until fragrant, about 30 seconds.
Add the chicken pieces to the pan and cook until browned and cooked through, about 5-7 minutes.
Add the sliced cabbage and stir-fry for 2-3 minutes until slightly softened.
Lower the heat to medium and add the shirataki noodles to the pan, tossing to combine with the chicken and vegetables.
In a small bowl, mix together the soy sauce, kecap manis, fish sauce, and white pepper. Pour this sauce over the noodles mixture and toss well to ensure everything is coated evenly.
Add the scrambled eggs back into the pan along with the bean sprouts and spring onions. Toss everything together and cook for another 2 minutes.
Transfer the Mi Goreng to serving plates and garnish with a wedge of lime. Squeeze lime juice over before serving for additional flavor.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 709 mg | 15% | |
*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.
