Low Fat Maggie Goreng
Looking for a healthier twist on the classic Malaysian Maggie Goreng? This *Low Fat Maggie Goreng* recipe is a quick, flavorful, and nutrient-packed delight! Made with whole-grain instant noodles, an assortment of vibrant veggies like shredded cabbage, julienned carrots, and bean sprouts, plus protein-rich eggs and tofu, this dish is stir-fried with minimal olive oil and seasoned with low-sodium soy sauce and sweet kecap manis. Ready in just 30 minutes, it’s the perfect guilt-free comfort food that doesn’t skimp on flavor. Garnish with lime wedges for a zesty finish, and enjoy a restaurant-quality meal right at home! Perfect for busy weeknights or when a noodle craving strikes, this healthier rendition retains all the bold, savory flavors of traditional Maggie Goreng.
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Recipe Information
Ingredients
- 2 packs Whole-grain instant noodles
- 1 tablespoon Olive oil
- 1 medium, thinly sliced Onion
- 3 cloves, minced Garlic
- 1 large, sliced Red chili
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Kecap manis (sweet soy sauce)
- 2 large, beaten Eggs
- 1 cup Bean sprouts
- 2 stalks, chopped Green onions
- 1 cup, shredded Cabbage
- 1 medium, julienned Carrot
- 100 grams, firm and cubed Tofu
- 1 cut into wedges Lime
Instructions
Start by boiling a pot of water. Add the whole-grain instant noodles and cook according to the package instructions. Once cooked, drain the noodles and set aside.
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
Add the sliced onion to the pan and sauté until they become soft and translucent.
Stir in the minced garlic and sliced red chili, cooking for another minute until fragrant.
Push the onions, garlic, and chili to one side of the pan and pour the beaten eggs into the empty side, scrambling them until they are cooked through.
Add the cubed tofu to the pan, allowing it to brown slightly on all sides.
Add the shredded cabbage and julienned carrot to the pan and stir fry for about 3-4 minutes until they are tender but still crisp.
Stir in the drained noodles, combining them well with the vegetables and tofu.
Pour the low-sodium soy sauce and kecap manis over the noodles and stir well, ensuring everything is evenly coated.
Finally, add the bean sprouts and chopped green onions, stirring them through the noodles for about a minute to keep their crunch.
Serve the Maggie Goreng hot, garnished with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3277 mg | 142% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 599 mg | 46% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1607 mg | 34% | |
*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.
