Low Fat Mee Goreng
Get ready to indulge in a healthier twist on a beloved classic with this Low Fat Mee Goreng recipe! Packed with vibrant vegetables like carrots, cabbage, and bean sprouts, along with protein-rich firm tofu, this dish offers all the bold, savory flavors of traditional mee goreng without the excess oil. A lighter spin on the Malaysian favorite, it features a delightful blend of soy sauce, sweet kecap manis, and chili paste that coats perfectly springy yellow noodles. Quick to prepare in under 35 minutes and ideal for weeknight dinners, this dish shines with a fresh garnish of green onions, coriander, and a zesty squeeze of lime. Perfect for health-conscious foodies craving authentic Asian flair, it’s a deliciously guilt-free meal that doesn’t compromise on taste or satisfaction.
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Recipe Information
Ingredients
- 250 grams yellow mee noodles
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 teaspoon chili paste
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 1 large carrot, julienned
- 100 grams cabbage, shredded
- 100 grams bean sprouts
- 150 grams firm tofu, cubed
- 1 tablespoon low-fat vegetable oil
- 1 whole lemon or lime, cut into wedges
- 2 stalks green onions, sliced
- 2 tablespoons fresh coriander leaves
Instructions
Start by boiling the yellow mee noodles according to the package instructions. Once cooked, drain and set aside.
In a small bowl, mix the soy sauce, sweet soy sauce, and chili paste. Set aside this sauce mixture.
Heat a large non-stick wok or pan over medium heat and add the vegetable oil.
Add the minced garlic and sliced onion. Stir-fry for about 2 minutes until the onion turns translucent.
Incorporate the cubed firm tofu into the pan. Cook for another 3-4 minutes, allowing the tofu to brown slightly.
Add the julienned carrot and shredded cabbage. Stir-fry for about 2 minutes, or until they start to soften.
Toss in the cooked noodles and pour over the sauce mixture, stirring well to coat the noodles evenly.
Gently fold in the bean sprouts and cook for another 2 minutes until they are tender-crisp.
Remove the wok from heat and finish by garnishing with sliced green onions and fresh coriander leaves.
Serve immediately, with lemon or lime wedges on the side for an added zing.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 30.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1294 mg | 100% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1710 mg | 36% | |
*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.
