Low Carb Mi Goreng Noodles
Indulge in a guilt-free twist on a classic dish with this Low Carb Mi Goreng Noodles recipe! Featuring shirataki noodles, tender chicken breast, and vibrant veggies like cabbage and bean sprouts, this Asian-inspired stir-fry is brimming with flavor while keeping carbs to a minimum. A savory blend of soy sauce, oyster sauce, and aromatic sesame oil perfectly coats the noodles, while the heat from red chili and tangy lime juice adds a punch of zest. Topped with crunchy peanuts and fresh green onions, every bite is a delectable combination of textures and tastes. Ready in just 30 minutes, this healthy and keto-friendly meal is perfect for busy weeknights or meal prep days. Savor the bold flavors of homemade mi goreng without straying from your low-carb goals!
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 200 grams Chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 pieces Garlic cloves
- 1 piece Red chili
- 2 pieces Green onions
- 1 piece Egg
- 100 grams Cabbage
- 50 grams Bean sprouts
- 1 piece Lime
- 20 grams Peanuts
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the shirataki noodles under cold water and boil them for 2-3 minutes. Drain and set aside.
Thinly slice the chicken breast into bite-sized pieces and season with salt and black pepper.
Mince the garlic cloves and slice the red chili thinly. Chop the green onions and cabbage.
Heat a large skillet or wok over medium heat and add a teaspoon of sesame oil.
Add the minced garlic and sliced chili to the pan and stir-fry for 30 seconds until fragrant.
Increase the heat to high and add the chicken pieces. Stir-fry until the chicken is cooked through, about 5-7 minutes.
Push the chicken to one side of the pan and crack the egg into the empty side. Scramble it until cooked and combine with chicken.
Add chopped cabbage and sauté for another 2 minutes until it starts to soften.
Mix in the drained shirataki noodles, soy sauce, and oyster sauce. Toss everything together so that the noodles are well-coated.
Add the bean sprouts and most of the green onions, reserving some for garnish, and stir-fry for an additional minute.
Transfer the cooked mi goreng to serving plates, garnish with chopped peanuts, the remaining green onions, and a wedge of lime.
Serve immediately and enjoy your low-carb mi goreng meal!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1382 mg | 29% | |
*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.
