Low Sodium Maggie Goreng
Experience the vibrant flavors of Southeast Asia with this **Low Sodium Maggie Goreng**, a healthier twist on the traditional Malaysian favorite. Quick, flavorful, and packed with colorful vegetables like cabbage, carrots, and bean sprouts, this dish is perfect for a satisfying weeknight meal. By using low sodium soy sauce and oyster sauce, this recipe caters to those seeking a heart-friendly option without compromising on taste. A fragrant medley of garlic, shallots, and optional red chili infuses the stir-fried noodles with bold, aromatic notes, while scrambled eggs add a hearty touch. Ready in just 30 minutes, this savory noodle dish is finished with a refreshing squeeze of lime and makes a delicious, nutrient-rich meal for two.
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Recipe Information
Ingredients
- 2 packs Maggie noodles
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Oyster sauce, low sodium
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 2 medium Shallots, thinly sliced
- 1 piece Red chili, sliced (optional)
- 2 large Egg
- 1 cup Cabbage, shredded
- 1 medium Carrot, julienned
- 2 stalks Green onions, chopped
- 1 cup Bean sprouts
- 1 piece Lime, cut into wedges
Instructions
Bring a pot of water to a boil and cook the Maggie noodles according to package instructions without adding the seasoning packets. Drain and set aside.
In a small bowl, mix the low sodium soy sauce and oyster sauce. Set aside.
Heat the vegetable oil in a large wok or heavy skillet over medium-high heat. Add the minced garlic and sliced shallots, stirring constantly until fragrant and golden, about 2 minutes.
Add the optional sliced red chili and stir for an additional minute to release its flavor.
Push the aromatics to one side of the pan and crack the eggs into the empty side. Scramble the eggs lightly until they are just set, then combine them with the cooked aromatics.
Add the shredded cabbage and julienned carrot, stir-frying for about 3-4 minutes until they begin to soften.
Toss in the drained noodles, pouring the prepared sauce over them. Stir everything together to ensure that the noodles are evenly coated with the sauce.
Add the chopped green onions and bean sprouts, stir-frying for another 2-3 minutes to heat through.
Serve the Maggie Goreng hot, garnished with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1137 mg | 24% | |
*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.
