Low Sodium Mee Goreng
Indulge in the perfect balance of bold flavors and health-conscious cooking with this Low Sodium Mee Goreng recipe. Featuring all the satisfying elements of the iconic Southeast Asian stir-fried noodle dish, this lighter version keeps the sodium in check without compromising on taste. Loaded with vibrant vegetables like bell peppers, carrots, and cabbage, and complemented by golden pan-fried tofu, this dish is a wholesome and satisfying meal. A fragrant blend of low sodium soy sauce, sweet soy sauce, and a touch of chili paste coats the springy yellow noodles, delivering a savory-sweet kick in every bite. Quick to prepare in just 35 minutes, it’s ideal for weeknight dinners. Garnished with fresh green onions and a squeeze of zesty lime, this delectable Mee Goreng is a guilt-free indulgence that’s perfect for anyone seeking a lower-sodium yet flavor-packed meal.
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Recipe Information
Ingredients
- 400 grams fresh yellow noodles
- 200 grams firm tofu, cubed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, julienned
- 100 grams cabbage, shredded
- 100 grams bean sprouts
- 2 tablespoons water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce, low sodium
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 teaspoon chili paste
- 1 large lime, cut into wedges
- 2 stalks green onions, chopped
Instructions
Begin by preparing all ingredients: mince the garlic, slice the onion, julienne the bell pepper and carrot, shred the cabbage, and cube the tofu.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat.
Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside on a plate lined with paper towels to absorb excess oil.
Add the remaining tablespoon of vegetable oil to the pan. Add the garlic and onion, sautéing until the onion becomes translucent.
Stir in the bell pepper, carrot, and cabbage, cooking for about 3 minutes until they start to soften.
Add the yellow noodles and toss to combine with the vegetables. If the noodles are dry, add 2 tablespoons of water to help them separate.
Return the tofu to the pan, then pour in the low sodium soy sauce, low sodium oyster sauce, sweet soy sauce, and chili paste. Stir well to distribute the sauces evenly.
Continue to cook for another 3-5 minutes until the noodles are heated through and well coated with the sauce.
Mix in the bean sprouts and cook for an additional minute.
Turn off the heat and garnish with chopped green onions.
Serve immediately with lime wedges on the side to squeeze over the noodles before eating for an added zest.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 35.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1602 mg | 123% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1996 mg | 42% | |
*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.
