Nut-Free Mee Goreng
Savor the rich and aromatic flavors of Southeast Asia with this Nut-Free Mee Goreng, a vibrant twist on the classic Indonesian stir-fried noodle dish. Perfect for families and those with nut allergies, this recipe packs a punch with tender egg noodles tossed in a savory blend of soy sauce and sweet kecap manis. Juicy shrimp, succulent chicken slices, and crispy stir-fried vegetables like bean sprouts, cabbage, and carrots create a mouthwatering medley of textures, while a touch of lime juice and red chili adds a zesty kick. Quick to prepare in just 35 minutes, this versatile dish makes for a flavorful dinner that’s sure to be a crowd-pleaser. Garnish with fresh spring onions and enjoy this irresistible nut-free delight! Perfect keywords: nut-free mee goreng, stir-fried noodles, Southeast Asian recipe, quick dinner ideas, nut-free meal.
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Recipe Information
Ingredients
- 400 grams Egg noodles
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 Red chili, sliced
- 200 grams Chicken breast, thinly sliced
- 150 grams Shrimp, peeled and deveined
- 150 grams Bean sprouts
- 100 grams Cabbage, shredded
- 1 Carrot, julienned
- 4 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Lime juice
- 2 Spring onions, chopped
- 2 Eggs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Cook the egg noodles according to package instructions, then drain and set aside.
In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the minced garlic and sliced red chili. Stir-fry for about 1 minute until fragrant.
Add the sliced chicken breast and stir-fry until it turns white and is nearly cooked through, about 3-4 minutes.
Add the shrimp and continue to stir-fry until they turn pink, about 2-3 minutes.
Push the chicken and shrimp to the side of the wok, and add the remaining tablespoon of oil.
Crack the eggs into the oil and scramble them quickly.
Once the eggs are set, mix them with the chicken and shrimp.
Add the bean sprouts, shredded cabbage, and julienned carrot. Stir-fry for another 2 minutes.
Add the cooked noodles to the wok.
Pour in the soy sauce, sweet soy sauce, lime juice, salt, and black pepper.
Toss everything together until well combined and heated through.
Sprinkle the chopped spring onions over the top.
Serve hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 6122 mg | 266% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 35.6 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 396 mg | 30% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2786 mg | 59% | |
*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.
