Sugar-Free Bami Goreng
This sugar-free bami goreng is a wholesome twist on the classic Indonesian fried noodle dish, delivering bold, authentic flavors without the added sugar. Perfect for those seeking a healthier indulgence, this recipe features tender egg noodles stir-fried with juicy chicken strips, vibrant fresh vegetables like cabbage, carrots, and green beans, and fragrant aromatics such as garlic and shallots. A delicate balance of soy, oyster, and fish sauces creates a savory, umami-packed coating, while fluffy scrambled eggs and a sprinkle of spring onions complete the dish. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights, offering a nutritious, flavorful, and sugar-free option the whole family can enjoy.
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Recipe Information
Ingredients
- 250 grams Egg noodles
- 200 grams Boneless chicken breast
- 100 grams Cabbage
- 1 medium Carrot
- 1 medium Red bell pepper
- 100 grams Green beans
- 3 large Garlic cloves
- 2 medium Shallots
- 2 large Eggs
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 3 stalks Spring onions
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
Slice the chicken breast into thin strips.
Cut the cabbage into thin shreds, julienne the carrot and red bell pepper, and trim the green beans into bite-sized pieces.
Mince the garlic and slice the shallots thinly.
In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry until cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the garlic and shallots, stir-frying until fragrant.
Add the carrots, red bell pepper, and green beans. Stir-fry for 3-5 minutes until the vegetables start to soften.
Add the cabbage and continue to stir-fry for another 2 minutes.
Push the vegetables to the side of the pan and add the eggs to the empty space. Scramble them until fully cooked.
Return the chicken to the pan along with the cooked noodles. Add the soy sauce, oyster sauce, fish sauce, and pepper. Toss everything together until well-combined and evenly coated with the sauces.
Slice the spring onions and add them to the pan. Give everything one last mix before serving hot.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 22.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2300 mg | 49% | |
*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.
