Low Carb Mi Goreng Noodles
Satisfy your cravings for classic Indonesian-style noodles with this flavorful Low Carb Mi Goreng Noodles recipe, featuring guilt-free shirataki noodles as the star ingredient. Packed with tender chicken breast, crunchy cabbage, and a spicy kick from red chili, this dish is a low-carb twist on the street food favorite. The combination of soy sauce, oyster sauce, and a touch of sesame oil creates a rich, savory glaze that coats every bite. Topped with fresh bean sprouts, green onions, zesty lime, and a sprinkle of peanuts for crunch, this high-protein, low-carb meal is ready in just 30 minutes and perfect for two. Gluten-free and keto-friendly, this balanced recipe doesn't compromise on authentic flavor, making it an irresistible option for quick weeknight dinners.
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Ingredients
- 200 grams Shirataki noodles
- 200 grams Chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 pieces Garlic cloves
- 1 piece Red chili
- 2 pieces Green onions
- 1 piece Egg
- 100 grams Cabbage
- 50 grams Bean sprouts
- 1 piece Lime
- 20 grams Peanuts
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Rinse the shirataki noodles under cold water and boil them for 2-3 minutes. Drain and set aside.
Step 2
Thinly slice the chicken breast into bite-sized pieces and season with salt and black pepper.
Step 3
Mince the garlic cloves and slice the red chili thinly. Chop the green onions and cabbage.
Step 4
Heat a large skillet or wok over medium heat and add a teaspoon of sesame oil.
Step 5
Add the minced garlic and sliced chili to the pan and stir-fry for 30 seconds until fragrant.
Step 6
Increase the heat to high and add the chicken pieces. Stir-fry until the chicken is cooked through, about 5-7 minutes.
Step 7
Push the chicken to one side of the pan and crack the egg into the empty side. Scramble it until cooked and combine with chicken.
Step 8
Add chopped cabbage and sauté for another 2 minutes until it starts to soften.
Step 9
Mix in the drained shirataki noodles, soy sauce, and oyster sauce. Toss everything together so that the noodles are well-coated.
Step 10
Add the bean sprouts and most of the green onions, reserving some for garnish, and stir-fry for an additional minute.
Step 11
Transfer the cooked mi goreng to serving plates, garnish with chopped peanuts, the remaining green onions, and a wedge of lime.
Step 12
Serve immediately and enjoy your low-carb mi goreng meal!
Nutrition Facts
| Serving size | (803.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 751.1 |
| Total Fat 38.6g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 368mg | 0% |
| Sodium 3616.5mg | 0% |
| Total Carbohydrate 36.3g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 9.1g | |
| Protein 74.5g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 222.7mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1381.5mg | 0% |
Source of Calories