Low Carb Mie Goreng
Experience the bold flavors of Indonesia with a healthy twist in this Low Carb Mie Goreng! This guilt-free rendition of the classic stir-fried noodle dish swaps traditional noodles for spiralized zucchini, creating a lighter, keto-friendly alternative packed with nutrients. Tender, thinly sliced chicken, perfectly scrambled eggs, and a colorful medley of sautéed cabbage, bean sprouts, and red chili are tossed in a savory, umami-rich blend of low-sodium soy sauce and oyster sauce. Ready in just 35 minutes, this quick and easy recipe is a flavorful, low-carb solution for busy weeknight dinners, offering the authentic taste of mie goreng without the carbs. Garnished with fresh green onions for a burst of brightness, it’s a wholesome, one-pan meal the whole family will adore. Perfect for those looking for low-carb, gluten-free, or healthy Asian-inspired meals!
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Recipe Information
Ingredients
- 4 pieces Zucchini, large
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 300 grams Chicken breast, boneless and skinless, thinly sliced
- 2 pieces Eggs, beaten
- 3 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce
- 1 piece Red chili, thinly sliced
- 100 grams Cabbage, shredded
- 100 grams Bean sprouts
- 2 pieces Green onion, sliced
- 0.5 teaspoon Pepper
- 0.5 teaspoon Salt
Instructions
Use a spiralizer to create zucchini noodles from the 4 large zucchinis. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the garlic and sauté until fragrant, about 1 minute.
Add the sliced chicken breast to the skillet and cook until no longer pink, around 5-7 minutes.
Push the chicken to one side of the skillet. In the cleared space, add the beaten eggs and scramble until cooked through.
Mix the chicken and eggs together in the skillet and remove them from the skillet; set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the spiralized zucchini and sauté for about 2 minutes until slightly soft.
Stir in the cabbage, bean sprouts, and red chili, cooking for another 3 minutes, until the vegetables are tender-crisp.
Return the chicken and eggs to the skillet with the vegetables.
Add the low-sodium soy sauce, oyster sauce, green onion, pepper, and salt. Toss everything together ensuring the zucchini noodles are evenly coated with the sauces.
Cook for another 2-3 minutes, stirring occasionally until everything is heated through thoroughly.
Adjust seasoning with additional salt and pepper if necessary. Serve hot.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 40.2 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3936 mg | 84% | |
*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.
