Low Sodium Mi Goreng
Discover a healthier twist on a beloved classic with this **Low Sodium Mi Goreng**, a flavorful Indonesian-inspired stir-fried noodle dish that doesn't compromise on taste. Made with whole wheat noodles, a savory blend of low sodium soy sauce and oyster sauce, and an aromatic base of garlic, ginger, and sesame oil, this recipe is perfect for those mindful of their sodium intake. Crisp bean sprouts, julienned carrots, and a zesty lime garnish add a fresh crunch and brightness to every bite, while chili paste provides a subtle kick for spice lovers. Ready in just 25 minutes, this quick and nutritious dish is perfect for a satisfying weeknight meal. Serve it hot with a sprinkle of fresh cilantro and let the bold yet balanced flavors shine! **Low sodium noodles recipe, healthy mi goreng, quick stir-fry dinner**—this is your go-to noodle dish for guilt-free indulgence.
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Recipe Information
Ingredients
- 300 grams Whole wheat noodles
- 1 tablespoon Sesame oil
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Brown sugar
- 2 cloves Minced garlic
- 1 teaspoon Minced ginger
- 1 teaspoon Chili paste
- 100 grams Bean sprouts
- 1 Carrot, julienned
- 2 Spring onions, chopped
- 1 Egg, lightly beaten
- 1 Lime, cut into wedges
- 3 tablespoons Fresh coriander (cilantro), chopped
Instructions
Cook the whole wheat noodles according to the package instructions until al dente. Drain and set aside.
In a small bowl, mix together the low sodium soy sauce, oyster sauce, and brown sugar. Stir until the sugar is dissolved.
Heat the sesame oil in a large pan or wok over medium heat.
Add the minced garlic and ginger to the pan and sauté for 1 minute until fragrant.
Stir in the chili paste and sauté for an additional 30 seconds.
Push the garlic and ginger mixture to one side of the pan and pour the lightly beaten egg into the empty space. Scramble the egg until just cooked through.
Add the cooked noodles to the pan along with the sauce mixture. Toss to combine thoroughly, ensuring the noodles are well coated.
Add the bean sprouts, julienned carrot, and half of the chopped spring onions to the pan. Stir fry for 2 minutes until the vegetables are tender-crisp.
Remove the pan from the heat and garnish with the remaining spring onions, chopped coriander, and lime wedges on the side for squeezing.
Serve immediately, enjoying the fresh, zesty flavors balanced with the low sodium content.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 16.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1130 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.
