Low Sodium Mie Goreng
Dive into a vibrant Asian-inspired dish with this Low Sodium Mie Goreng recipe, a healthier twist on the classic Indonesian stir-fried noodles. Packed with wholesome ingredients like soba noodles or whole wheat spaghetti, tender unsalted chicken breast, and a medley of colorful vegetables including broccoli, carrots, and red bell pepper, this recipe is brimming with flavor without compromising on health. A thoughtfully crafted sauce made with low sodium soy sauce, no-added-salt oyster sauce, and sweet soy sauce ensures the perfect balance of salty, sweet, and savory notes. Ready in just 35 minutes, this low sodium version of Mie Goreng is ideal for those seeking a heart-healthy meal without sacrificing bold taste. Garnished with fresh spring onion, coriander, and a squeeze of lime, it’s a customizable, nutritious dish that’s sure to become a weeknight favorite. Perfect for anyone searching for “healthy stir-fry noodles” or “low sodium Asian recipes!”
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Recipe Information
Ingredients
- 200 grams Soba noodles or whole wheat spaghetti
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 150 grams Broccoli florets
- 100 grams Bean sprouts
- 200 grams Unsalted chicken breast, thinly sliced
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Oyster sauce with no added salt
- 1 tablespoon Sweet soy sauce (kecap manis)
- 0.5 teaspoon Black pepper
- 2 tablespoons Spring onion, chopped
- 1 tablespoon Coriander leaves, chopped (optional)
- 1 Lime, sliced
Instructions
Cook the soba noodles or whole wheat spaghetti according to the package instructions but without adding any salt. Drain and set aside.
Heat the sesame oil in a large wok or frying pan over medium heat.
Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the sliced chicken breast and cook until browned, about 5-7 minutes.
Add the red bell pepper, carrot, and broccoli florets, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
Mix in the bean sprouts and continue stir-frying for 1 minute.
In a small bowl, combine the low sodium soy sauce, no-added-salt oyster sauce, and sweet soy sauce.
Add the cooked noodles to the wok, pouring the sauce mixture over them, and toss everything together until the noodles are well-coated and heated through.
Season with black pepper to taste.
Serve the Mie Goreng hot, garnished with chopped spring onion and coriander leaves if using, with lime slices on the side for a zesty squeeze.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 439 mg | 9% | |
*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.
