Soy-Free Maggie Goreng
Discover the bold and satisfying flavors of **Soy-Free Maggie Goreng**, a delightful twist on the beloved Malaysian noodle dish. This easy-to-make recipe creates a rich, umami-packed stir-fry using soy-free instant noodles, coconut aminos, and a tangy hint of tamarind. Packed with vibrant veggies like shredded cabbage, bean sprouts, and julienned carrots, and topped with fluffy scrambled eggs, it’s as nutritious as it is delicious. Fragrant garlic, zesty lime juice, and a kick of red chili bring this dish to life, while fresh cilantro and green onions add a refreshing finish. Perfect for busy weeknights, this soy-free and customizable version of Maggie Goreng is ready in just 30 minutes and guaranteed to impress your taste buds. Enjoy it piping hot with a squeeze of lime for a simple yet sensational meal.
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Recipe Information
Ingredients
- 2 packs Instant noodles (soy-free)
- 2 tablespoons Coconut oil
- 1 medium Onion, thinly sliced
- 3 pieces Garlic cloves, minced
- 1 piece Red chili, sliced
- 2 pieces Eggs
- 1 medium Carrot, julienned
- 1 cup Bean sprouts
- 1 cup Cabbage, shredded
- 1 medium Tomato, chopped
- 3 tablespoons Coconut aminos
- 1 tablespoon Tamarind paste
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, chopped
- 2 tablespoons Cilantro, chopped
Instructions
Cook the instant noodles according to the package instructions, omitting any seasoning packets if included. Drain and set aside.
In a large wok or frying pan, heat the coconut oil over medium heat.
Add the sliced onion, minced garlic, and sliced red chili to the pan, stirring frequently for about 2-3 minutes, or until the onion is soft and translucent.
Push the onion mixture to the side of the pan and crack the eggs into the space. Scramble the eggs lightly until fully cooked then mix them with the onion mixture.
Add the julienned carrot, bean sprouts, shredded cabbage, and chopped tomato to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
Return the cooked noodles to the pan, tossing them into the vegetable mixture.
Stir in the coconut aminos, tamarind paste, lime juice, salt, and black pepper. Mix thoroughly to evenly coat the noodles and vegetables.
Remove from heat and garnish with chopped green onions and cilantro before serving.
Serve the Soy-Free Maggie Goreng hot, with extra lime wedges on the side if desired.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 41.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1669 mg | 36% | |
*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.
