Low Fat Mie Goreng
Indulge in the irresistible flavors of Indonesia with this healthier twist on the classic Mie Goreng recipe. Our **Low Fat Mie Goreng** combines the savory bliss of stir-fried noodles with a variety of colorful, nutrient-packed vegetables like julienned carrots, crisp green beans, and sweet red bell peppers. Made with a low-fat or whole wheat noodle base, this recipe is elevated with lean shredded chicken breast and a flavorful blend of low-sodium soy sauce, sweet soy sauce (Kecap Manis), and a splash of zesty lime juice. Perfectly balanced and quick to prepare in just 30 minutes, this dish is ideal for busy weeknight meals or impressing friends with guilt-free comfort food. Garnished with spring onions and optional fiery chili slices, it's a vibrant, customizable meal designed for bold flavors and healthy eating.
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Recipe Information
Ingredients
- 8 ounces Mie Goreng noodles (low-fat or whole wheat variety)
- 1 tablespoon Sesame oil
- 3 pieces Garlic cloves, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Green beans, trimmed and cut into 2-inch pieces
- 1 cup Bean sprouts
- 3 tablespoons Soy sauce, low-sodium
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 2 teaspoons Lime juice
- 1 cup Boiled chicken breast, shredded
- 2 tablespoons Spring onions, chopped
- 1 piece Red chili, sliced (optional for heat)
Instructions
Begin by preparing the Mie Goreng noodles according to the package instructions. Once cooked, drain and set aside.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and sliced onion and sauté for about 2 minutes until the onion becomes translucent and fragrant.
Add the julienned carrot, red bell pepper, and green beans to the skillet. Stir-fry the vegetables for 4-5 minutes until they are just tender but still crisp.
Stir in the cooked noodles, combining them well with the vegetable mixture.
Pour in the low-sodium soy sauce and sweet soy sauce (Kecap Manis). Mix thoroughly, ensuring the noodles and vegetables are evenly coated with the sauces.
Add the shredded chicken breast and the bean sprouts to the skillet. Toss all ingredients together and cook for another 2-3 minutes, allowing the chicken to warm through and the bean sprouts to soften slightly.
Drizzle with lime juice and mix well.
Garnish with chopped spring onions and optional sliced red chili for added heat, then serve hot.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 669 mg | 14% | |
*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.
