Low Fat Mi Goreng Noodles
Satisfy your cravings with this healthier twist on a beloved classic—Low Fat Mi Goreng Noodles! Packed with vibrant vegetables like baby bok choy, julienned carrots, and red bell peppers, this dish brings a burst of color and nutrients to your plate. Whole wheat noodles set the foundation for a filling yet guilt-free meal, while the savory sauce—made with low-sodium soy sauce, oyster sauce, and a hint of hoisin—delivers authentic umami-rich flavor with less fat. Shredded chicken adds lean protein, and a splash of lime juice brightens each bite. Perfect for busy weeknights, this quick and easy recipe comes together in just 30 minutes and is elegantly garnished with fresh cilantro and spring onions. If you're looking for a wholesome, lower-fat alternative to traditional fried noodle dishes, this Mi Goreng recipe is a must-try!
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Recipe Information
Ingredients
- 250 grams Whole wheat noodles
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Hoisin sauce
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Chili flakes
- 1 cup Vegetable broth
- 2 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 100 grams Baby bok choy, chopped
- 150 grams Cooked chicken breast, shredded
- 2 tablespoons Spring onions, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Bring a large pot of water to boil and cook the whole wheat noodles according to the package instructions until al dente. Drain and set aside.
In a small bowl, combine the low-sodium soy sauce, oyster sauce, hoisin sauce, ground white pepper, and chili flakes to make a sauce mixture. Set aside.
Heat the vegetable broth in a large non-stick skillet over medium heat. Add minced garlic and sliced onion, sauté until the onions become translucent.
Add the julienned carrot, sliced red bell pepper, and chopped baby bok choy to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
Add the shredded cooked chicken breast to the skillet, stirring occasionally, and cook for an additional 2 minutes.
Pour the sauce mixture over the chicken and vegetables in the skillet, stirring to coat all ingredients evenly.
Add the cooked noodles to the skillet, tossing to combine with the vegetables and sauce.
Cook everything together for another 2-3 minutes, ensuring the noodles are heated through and coated in sauce.
Garnish the noodles with chopped spring onions and cilantro before serving.
Serve the Low Fat Mi Goreng with lime wedges on the side for an added citrus zing.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 22.1 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2082 mg | 44% | |
*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.
