Sugar-Free Mee Goreng
Indulge in the bold and aromatic flavors of Southeast Asia with this Sugar-Free Mee Goreng, a healthier twist on the classic Malaysian stir-fried noodle dish. Packed with vibrant ingredients like tender yellow egg noodles, juicy shrimp, succulent chicken, and protein-rich tofu, this recipe offers an irresistible medley of textures and flavors. Fresh vegetables, including crunchy cabbage and bean sprouts, add a delightful crispness, while sugar-free soy sauce and chili paste create a perfectly balanced savory and spicy sauce. Ready in just 35 minutes, this guilt-free mee goreng is an excellent weeknight dinner option for anyone looking for a flavorful sugar-free meal. Serve it piping hot, garnished with green onions and a squeeze of fresh lime for an extra zing!
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Recipe Information
Ingredients
- 300 grams Yellow egg noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 pieces Shallots, thinly sliced
- 150 grams Firm tofu, cubed
- 150 grams Chicken breast, thinly sliced
- 100 grams Large shrimp, peeled and deveined
- 100 grams Cabbage, shredded
- 100 grams Bean sprouts
- 2 pieces Eggs
- 3 tablespoons Soy sauce (sugar-free)
- 1 tablespoon Chili paste
- 2 pieces Lime wedges
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, chopped
Instructions
Cook the yellow egg noodles according to the package instructions, drain, and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced shallots to the wok, and sauté until fragrant, about 1 minute.
Add the cubed tofu and stir-fry for 2-3 minutes until golden brown.
Add the sliced chicken breast and cook for another 3 minutes until it starts to brown.
Add the shrimp and cook until they turn pink, about 2 minutes.
Add the shredded cabbage and cook for 1 minute, followed by the bean sprouts. Stir-fry for an additional 2 minutes.
Push the ingredients to the side of the wok and add the remaining tablespoon of oil to the center.
Crack the eggs into the wok and scramble them gently until just cooked.
Add the cooked noodles to the wok and toss everything together.
Pour in the sugar-free soy sauce and chili paste. Season with salt and black pepper.
Toss all the ingredients until they are well coated with the sauce and heated through.
Garnish with chopped green onions and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 776 mg | 258% | |
| Sodium | 5019 mg | 218% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.2 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1338 mg | 103% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2099 mg | 45% | |
*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.
