Low Carb Mie Ayam
Savor the deliciously healthy twist on a classic Indonesian favorite with this Low Carb Mie Ayam recipe! Instead of traditional wheat noodles, this dish features zucchini noodles, making it a perfect low-carb, gluten-free option without sacrificing flavor. Tender bite-sized pieces of chicken are stir-fried with a rich, umami-packed blend of soy sauce, oyster sauce, sweet soy sauce (kecap manis), and sesame oil, creating a savory topping that's irresistibly satisfying. Paired with tender-crisp bok choy, fragrant garlic and ginger, and a comforting chicken broth, this dish is a vibrant, wholesome meal. Ready in under an hour and loaded with nutrients, it's a guilt-free way to enjoy a beloved classic. Perfect for weeknight dinners or anyone seeking a nutritious take on Indonesian street food!
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Ingredients
- 3 medium Zucchini
- 500 grams Chicken thigh fillets
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Sweet soy sauce (kecap manis)
- 1 teaspoon Sesame oil
- 3 cloves Garlic
- 1 inch Ginger
- 500 milliliters Chicken broth
- 200 grams Bok choy
- 3 stalks Spring onions
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Use a spiralizer or julienne peeler to cut the zucchini into noodle-like strands. Set aside.
Step 2
Mince the garlic and grate the ginger. Slice the chicken thighs into bite-sized pieces.
Step 3
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sauté until fragrant, about 1 minute.
Step 4
Add the chicken pieces to the pan and stir-fry until they are no longer pink, approximately 5-6 minutes.
Step 5
Stir in the soy sauce, oyster sauce, sweet soy sauce, and sesame oil. Cook for an additional 3-4 minutes until the chicken is well-coated and cooked through. Remove the chicken from the pan and set aside.
Step 6
Wipe the pan clean, return to heat, and add the remaining tablespoon of vegetable oil.
Step 7
Add the zucchini noodles to the pan. Stir-fry over medium-high heat for 2-3 minutes until just tender. Season with salt and black pepper.
Step 8
In a separate saucepan, bring the chicken broth to a simmer. Add the bok choy and blanch until bright green and tender, about 2-3 minutes. Remove and set aside.
Step 9
Chop the spring onions, and portion the zucchini noodles into serving bowls.
Step 10
Top each bowl with the cooked chicken, blanched bok choy, and a ladle of hot chicken broth.
Step 11
Garnish with chopped spring onions before serving hot, allowing the flavors to meld. Enjoy your low-carb Mie Ayam!
Nutrition Facts
| Serving size | (1970.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1761.7 |
| Total Fat 120.1g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 23.2g | |
| Cholesterol 440mg | 0% |
| Sodium 10396.1mg | 0% |
| Total Carbohydrate 70.5g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 52.6g | |
| Protein 116.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 447.6mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 4112.4mg | 0% |
Source of Calories