Low Sodium Mi Goreng Noodles
Savor the flavors of Asia with this vibrant and healthier spin on a classic — Low Sodium Mi Goreng Noodles. Carefully crafted to deliver all the sweet, tangy, and savory goodness you love without the overload of sodium, this recipe features tender stir-fried wheat noodles tossed with fresh, colorful veggies like carrots, red bell peppers, and crunchy bean sprouts. A flavorful sauce made with low sodium soy and oyster sauces, lime juice, and a hint of brown sugar ties everything together, while a garnish of crushed unsalted peanuts and a touch of chili flakes adds texture and heat. Ready in just 30 minutes, this quick and wholesome recipe is perfect for busy weeknights or whenever you’re craving a satisfying noodle dish that’s both lighter on salt and big on taste. Perfect for two, this dish is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 200 grams Dry wheat noodles
- 2 cloves Garlic, minced
- 2 small Shallots, thinly sliced
- 2 tablespoons Vegetable oil
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 grams Bean sprouts
- 2 stalks Scallions, chopped
- 2 tablespoons Unsalted peanuts, crushed
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Low sodium oyster sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Chili flakes
Instructions
Bring a pot of water to a boil and cook the noodles according to the package instructions until just tender. Drain and set aside.
In a small bowl, mix together the low sodium soy sauce, low sodium oyster sauce, brown sugar, and lime juice. Stir until the sugar is dissolved and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced shallots, sautéing until fragrant and the shallots turn translucent.
Add the julienned carrot and sliced red bell pepper to the skillet, stir-frying for about 3 minutes until they begin to soften.
Add the drained noodles, bean sprouts, and the soy sauce mixture to the skillet. Toss everything together to evenly coat the noodles with the sauce.
Stir in the chopped scallions and crushed unsalted peanuts, cooking for an additional 1-2 minutes to heat through.
Sprinkle with ground black pepper and chili flakes to taste, then toss once more to combine.
Serve immediately, garnished with extra peanuts and lime wedges if desired.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 26.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1422 mg | 30% | |
*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.
