Low Sodium Indomie Rendang
Experience the rich, aromatic flavors of Indonesia with this Low Sodium Indomie Rendang recipe—a healthier take on a beloved classic. Featuring tender slices of lean beef simmered in creamy coconut milk infused with fragrant lemongrass, lime leaves, and a blend of warming spices like cumin, coriander, and chili flakes, this dish is bursting with bold, savory notes. By swapping out the traditional seasoning packets for fresh ingredients, this recipe keeps the sodium levels in check while preserving the authentic taste of rendang. Tossed with perfectly cooked Indomie noodles and brightened by a splash of lime juice, it’s a satisfying and guilt-free way to enjoy this iconic street food. Perfect for a cozy dinner, this quick and flavorful meal is ready in under an hour and serves two.
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Recipe Information
Ingredients
- 2 packets Indomie instant noodles
- 200 ml Coconut milk
- 200 grams Lean beef, thinly sliced
- 1 unit Fresh lemongrass stalk, bruised
- 3 leaves Lime leaves
- 3 units Shallots, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Chili flakes
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Sugar
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 1 tablespoon Unsalted butter
- 500 ml Water
Instructions
Boil 500ml of water in a pot. Add Indomie noodles and cook for 2-3 minutes until just tender. Drain and set aside. Discard the seasoning packets to maintain low sodium content.
In a pan, heat unsalted butter over medium heat. Add chopped shallots, minced garlic, and grated ginger. Sauté until fragrant about 3 minutes.
Add the sliced beef to the pan and cook until lightly browned on all sides.
Stir in the chili flakes, ground coriander, ground cumin, and black pepper. Cook for another minute until aromatic.
Pour in the coconut milk and add the bruised lemongrass, lime leaves, and sugar. Stir well to combine.
Allow the mixture to simmer for 25-30 minutes on low heat until the beef is tender and the sauce thickens.
Adjust flavors by adding lime juice. Mix well and simmer for another 3-4 minutes.
Combine the cooked noodles with the rendang sauce. Toss to coat the noodles well.
Serve immediately, garnishing with additional lime leaves if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 44.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1613 mg | 34% | |
*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.
