Low Sodium Indomie Goreng
Give your favorite Indonesian comfort food a heart-healthy twist with this Low Sodium Indomie Goreng recipe! Perfect for those looking to enjoy the iconic sweet and savory flavors without the excess salt, this quick and easy dish features tender low-sodium instant noodles tossed in a flavorful blend of reduced-sodium soy sauces, sesame oil, and lime juice. Packed with vibrant vegetables like carrots, green beans, and cabbage, plus scrambled eggs for added protein, this stir-fried noodle dish is as nutritious as it is delicious. Finished with garnishes like spring onions, fried shallots, and optional chili flakes, it's an irresistible meal that’s ready in just 30 minutes. Ideal for two servings, this recipe ensures you don’t have to compromise taste for health! Perfect for weeknight dinners or a quick lunch, it’s a must-try take on the beloved Indomie Goreng classic.
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Recipe Information
Ingredients
- 2 packs Dried instant noodles (low sodium if available)
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 2 Shallots, thinly sliced
- 1 Carrot, julienned
- 50 grams Green beans, sliced
- 100 grams Cabbage, shredded
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Dark soy sauce (low sodium)
- 1 tablespoon Sweet soy sauce (low sodium, or use a reduced-sodium alternative)
- 1 teaspoon Sesame oil
- 1 Lime
- 2 tablespoons Fried shallots (optional)
- 0.5 teaspoon Chili flakes (optional)
- 2 Eggs
- 2 tablespoons Spring onions, chopped
Instructions
Boil water in a pot. Cook the noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, mix the low sodium soy sauce, dark soy sauce, sweet soy sauce, and sesame oil. Set aside.
Heat olive oil in a large pan or wok over medium heat. Add the minced garlic and sliced shallots, and stir-fry for about 1 minute until fragrant.
Add the sliced carrots, green beans, and cabbage. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp.
Push the vegetables to the side and add the eggs to the pan. Scramble them slightly and cook until just set, then mix them into the vegetables.
Add the cooked noodles to the pan, and then pour over the prepared sauce. Toss everything together until the noodles are well coated with the sauce.
Squeeze the juice of half a lime over the noodles and mix well.
Serve the noodles hot, garnished with chopped spring onions, fried shallots, and chili flakes if desired.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1453 mg | 31% | |
*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.
