Low Fat Indomie Rendang
Transform your favorite comfort food into a guilt-free indulgence with this irresistible Low Fat Indomie Rendang recipe! This quick and easy dish takes the iconic spicy and aromatic flavors of rendang and lightens them up with skinless chicken breast, light coconut milk, and a fragrant homemade spice paste featuring turmeric, coriander, and lemongrass. The Indomie noodles soak up the rich and zesty sauce, offering all the indulgence of a traditional dish without the extra calories. Ready in just 30 minutes, this one-serving recipe is perfect for busy weeknights or a solo treat, and the fresh coriander garnish and lime wedges add the perfect finishing touch. A healthier twist on a beloved classic that doesn't compromise on bold, authentic flavors! Keywords: low-fat rendang recipe, Indomie noodles, healthy comfort food, quick and easy dinner, Indonesian flavors.
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Recipe Information
Ingredients
- 1 package Indomie Instant Noodles (Rendang flavor)
- 100 grams Chicken breast, skinless and boneless
- 2 medium Shallots, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Chili paste
- 100 milliliters Light coconut milk
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground coriander
- 1 stalk Lemongrass, bruised and finely chopped
- 2 leaves Kaffir lime leaves
- 0.5 teaspoon Salt
- 0.5 teaspoon Sugar
- 1 spray Cooking spray
- 1 tablespoon Fresh coriander, chopped
- 2 wedges Lime wedges
Instructions
Begin by cutting the chicken breast into small cubes to ensure quick cooking and even coating with the rendang spices.
Prepare the rendang paste by mixing the minced garlic, chopped shallots, chili paste, turmeric powder, ground coriander, and the finely chopped lemongrass in a small bowl.
Heat a non-stick pan over medium heat and coat lightly with cooking spray.
Add the rendang paste to the pan and stir-fry for about 2 minutes until aromatic.
Add the cubed chicken breast to the pan, stirring well to coat the chicken in the paste.
Pour in the light coconut milk, add the kaffir lime leaves, and bring the mixture to a gentle simmer.
Season the chicken mixture with salt and sugar, stirring occasionally, and let it cook for about 8 minutes or until the chicken is fully cooked and the sauce has slightly thickened.
While the chicken is cooking, prepare the Indomie noodles according to the package instructions, but without using the high-fat oil seasoning provided.
Drain the noodles and gently mix them into the chicken rendang, ensuring they are well-coated with the sauce.
Once everything is combined, remove from heat and garnish with fresh chopped coriander.
Serve immediately with lime wedges on the side for an added zesty flavor.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 865 mg | 18% | |
*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.
