Low Fat Indomie Goreng
Satisfy your craving for the rich, iconic flavors of Indonesian Indomie Goreng with this lighter twist—Low Fat Indomie Goreng. This guilt-free recipe combines the irresistibly chewy noodles you love with an array of fresh, colorful vegetables like red bell pepper, carrot, and bean sprouts, all stir-fried to perfection. A blend of low-sodium soy sauce, kecap manis, and zesty lime juice creates the perfect balance of sweet, savory, and tangy, while egg whites add a lean protein boost. Enhanced with aromatic garlic and shallots, and finished with a touch of reduced-fat margarine, this streamlined version keeps the indulgence while trimming the fat. Ready in just 25 minutes, this quick and wholesome noodle dish is perfect for a solo meal without the extra calories. Ideal for fans of healthier comfort food, it's a delicious way to enjoy the authentic taste of Indomie Goreng with a mindful twist!
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Recipe Information
Ingredients
- 1 packet Indomie Goreng instant noodles
- 1.5 tablespoons Low-sodium soy sauce
- 1 teaspoon Reduced-fat margarine
- 2 cloves Garlic, minced
- 1 small Shallot, finely sliced
- 0.5 teaspoon Chili paste (optional for heat)
- 1 tablespoon Kecap manis (sweet soy sauce)
- 1 teaspoon Lime juice
- 2 tablespoons Green onions, chopped
- 0.5 cup Red bell pepper, thinly sliced
- 0.5 cup Carrot, julienned
- 0.5 cup Bean sprouts
- 2 Egg whites
- 0.25 teaspoon Black pepper
- Non-stick cooking spray
Instructions
Start by preparing the noodles. Bring a medium pot of water to a boil, cook the Indomie Goreng noodles for about 3 minutes or until they are just tender. Drain them and set aside.
In a non-stick skillet, lightly spray with cooking spray and heat over medium-high heat. Add the garlic and shallot, sauté for about 1-2 minutes until fragrant.
Add red bell pepper and carrot to the skillet. Stir-fry for 2-3 minutes until they begin to soften.
Push the vegetables to one side of the skillet and pour in the egg whites. Scramble until they are cooked through, then mix them with the vegetables.
Add the cooked noodles to the skillet along with low-sodium soy sauce, kecap manis, chili paste, and lime juice. Toss everything together to evenly coat the noodles with sauces.
Stir in the bean sprouts and half of the green onions, and cook for another minute.
Once everything is well combined and heated through, turn off the heat. Add the reduced-fat margarine, and toss until melted throughout.
Serve the Low Fat Indomie Goreng immediately, garnished with the remaining green onions and a sprinkle of black pepper for extra flavor.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 24.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 924 mg | 20% | |
*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.
