Soy-Free Mie Goreng
Transform your noodle night with this irresistible Soy-Free Mie Goreng, perfect for those seeking a flavorful twist on the classic Indonesian dish. Packed with vibrant vegetables like julienned carrots, shredded cabbage, and sweet red bell peppers, and paired with tender chicken slices, this stir-fry is a feast for the senses. A luscious, soy-free sauce made with oyster sauce, fish sauce, and a homemade sweet soy sauce substitute (molasses and balsamic vinegar) blankets the dish in rich, umami-packed goodness. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights. Garnished with fried shallots, fresh spring onions, and a squeeze of lime for a tangy finish, it’s a wholesome, soy-free dinner option that's as customizable as it is satisfying. Perfect for lovers of quick stir-fries and Indonesian cuisine!
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Recipe Information
Ingredients
- 250 grams egg noodles
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 100 grams cabbage, shredded
- 200 grams chicken breast, thinly sliced
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1.5 tablespoons kecap manis (sweet soy sauce substitute: 1 tbsp molasses mixed with 1/2 tbsp balsamic vinegar)
- 0.5 teaspoon freshly ground black pepper
- 2 spring onions, chopped
- 2 tablespoons fried shallots
- 1 lime, cut into wedges
Instructions
Begin by cooking the egg noodles according to package instructions. Once cooked, drain and set aside.
Heat a large wok over medium-high heat and add the sesame oil.
Add the minced garlic and sliced onion to the wok, stirring continuously for about 2 minutes or until fragrant.
Add the carrot, red bell pepper, and shredded cabbage to the wok. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.
Push the vegetables to the side of the wok and add the thinly sliced chicken breast. Cook the chicken until it is no longer pink, about 5 minutes.
Once the chicken is cooked through, mix it with the vegetables.
In a small bowl, combine the oyster sauce, fish sauce, and sweet soy sauce substitute.
Pour the sauce mixture into the wok and stir everything together to ensure the noodles and vegetables are evenly coated.
Add the cooked egg noodles and freshly ground black pepper to the wok. Toss continuously for about 2-3 minutes until everything is well combined and heated through.
Garnish with chopped spring onions and fried shallots before serving.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 36.4 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1912 mg | 41% | |
*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.
