Soy-Free Mee Goreng
Dive into the bold flavors of Southeast Asia with this Soy-Free Mee Goreng, a vibrant twist on the classic Indonesian street food. Perfect for those avoiding soy, this noodle dish features chewy yellow wheat noodles tossed in a tangy, savory sauce made with tomato ketchup, oyster sauce, white vinegar, and a touch of brown sugar for balance. Fresh vegetables like bean sprouts and shredded cabbage add crunch, while scrambled eggs and aromatic garlic, shallots, and chili create layers of flavor in every bite. Ready in just 30 minutes, this quick and satisfying stir-fry is ideal for busy weeknights. Garnished with bright lime wedges and green onions, it's a crowd-pleasing meal that’s packed with flavor and easy to customize.
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Recipe Information
Ingredients
- 300 grams Yellow wheat noodles
- 2 tablespoons Oil (vegetable, sunflower, or canola)
- 3 units Garlic cloves, minced
- 2 units Shallots, thinly sliced
- 1 unit Red chili, thinly sliced
- 3 tablespoons Tomato ketchup
- 2 tablespoons Oyster sauce
- 1 tablespoon White vinegar
- 1 tablespoon Brown sugar
- 100 grams Bean sprouts
- 100 grams Cabbage, shredded
- 2 units Eggs, beaten
- 1 unit Lime, cut into wedges
- 2 units Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Bring a large pot of water to a boil and cook the yellow wheat noodles according to package instructions until al dente. Drain and set aside.
Heat the oil in a large skillet or wok over medium heat.
Add the minced garlic and sliced shallots to the skillet and sauté until fragrant and shallots are translucent, about 2-3 minutes.
Add the sliced red chili and continue to sauté for another minute.
In a small bowl, mix together the tomato ketchup, oyster sauce, white vinegar, and brown sugar to make the sauce.
Add the cabbage to the skillet and stir-fry for 2 minutes until it starts to soften.
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space, scramble them lightly, and then mix into the vegetables once cooked through.
Add the cooked noodles, bean sprouts, sauce mixture, salt, and pepper to the skillet. Toss everything together over high heat until all ingredients are well combined and heated through, about 3-4 minutes.
Remove from heat and serve immediately, garnishing with chopped green onions and lime wedges on the side.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 35.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1141 mg | 24% | |
*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.
