Paleo Mie Goreng
Discover the perfect fusion of health-conscious dining and bold Asian flavors with this Paleo Mie Goreng recipe. A creative twist on the Indonesian classic, this dish swaps traditional noodles for spiralized zucchini and carrots, offering a grain-free, gluten-free alternative that's as vibrant as it is nutritious. Tender chicken, crisp vegetables, and a savory sauce made with coconut aminos and fish sauce come together in a sizzling skillet, while fresh lime juice and crunchy cashews elevate each bite with zing and texture. Ideal for paleo and clean-eating enthusiasts, this quick and easy recipe is ready in just 35 minutes and serves as a wholesome, satisfying meal for the whole family. Perfect for keywords like "healthy mie goreng," "paleo stir-fry," and "low-carb Asian recipes."
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Recipe Information
Ingredients
- 2 large zucchini
- 2 medium carrot
- 2 tablespoons coconut oil
- 3 cloves garlic
- 1 small onion
- 1 medium red bell pepper
- 300 grams chicken breast
- 2 large egg
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 medium lime
- 100 grams bean sprouts
- 2 stalks scallions
- 50 grams cashews
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Spiralize the zucchini and carrots or use pre-spiralized noodles.
Mince the garlic, chop the onion and bell pepper, and slice the chicken breast thinly.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until fully cooked, about 4-5 minutes per side, and then remove from the skillet.
In the same skillet, add the remaining coconut oil, minced garlic, and chopped onion. Sauté until the onion is translucent, about 3 minutes.
Add the chopped red bell pepper to the skillet and continue sautéing for another 2 minutes.
Push the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then mix with the vegetables.
Return the cooked chicken to the skillet and pour in the coconut aminos and fish sauce, stirring everything to combine.
Add the spiralized zucchini and carrots to the skillet, and toss well to coat in the sauce. Cook for 3-5 minutes until the vegetable noodles are tender but not mushy.
Add the bean sprouts and sliced scallions, cooking for an additional minute.
Remove from heat, squeeze fresh lime juice over the top, and sprinkle with cashews.
Serve immediately and enjoy your Paleo Mie Goreng.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1011 mg | 22% | |
*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.
