Low Fat Mie Gacoan
Discover the irresistible flavors of "Low Fat Mie Gacoan," a lighter take on the beloved Indonesian street food classic. This quick and easy recipe combines whole wheat noodles with tender slices of skinless chicken breast, all stir-fried in a fragrant medley of garlic and red chili peppers. The dish is then coated in a flavorful yet balanced sauce made with low-sodium soy sauce, oyster sauce, and a hint of fish sauce for that umami kick. Crisp bean sprouts and vibrant green onions add freshness and crunch, while a squeeze of lime brightens the dish with a zesty finish. With only 15 minutes of prep and 20 minutes of cooking, this healthier version of Mie Gacoan is perfect for a weeknight meal. Packed with bold, spicy flavors yet low in fat, it’s a guilt-free comfort food that will leave your taste buds dancing. Serve this with a side of lime wedges, and let the deliciousness take center stage!
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Recipe Information
Ingredients
- 200 grams Whole wheat noodles
- 150 grams Skinless boneless chicken breast, thinly sliced
- 3 pieces Red chili peppers, finely chopped
- 2 pieces Garlic cloves, minced
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 1 tablespoon Vegetable oil
- 2 stalks Green onions, sliced
- 1 piece Lime
- 100 grams Bean sprouts
- 0.5 teaspoon White pepper
- 0.5 teaspoon Salt
Instructions
Bring a pot of water to a boil. Add the whole wheat noodles and cook according to the package instructions until al dente. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat.
Add the minced garlic and chopped red chili peppers, stirring for about a minute until fragrant.
Add the thinly sliced chicken breast to the skillet and cook until the chicken pieces are cooked through, about 5-7 minutes.
In a small bowl, mix the low-sodium soy sauce, oyster sauce, fish sauce, sugar, and salt. Pour the sauce into the skillet and stir to combine with the chicken and aroma base.
Add the cooked noodles into the skillet, tossing them with the chicken and sauce until well mixed.
Add the bean sprouts and continue to stir-fry for another 2-3 minutes until the bean sprouts are tender-crisp.
Sprinkle in the white pepper and sliced green onions, giving everything a final toss.
Remove from heat and serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 98 mg | 32% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 13.9 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1318 mg | 28% | |
*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.
