Low Carb Mie Goreng

Dive into a deliciously guilt-free twist on a classic Indonesian favorite with this Low Carb Mie Goreng! Crafted with spiralized zucchini noodles in place of traditional wheat-based ones, this lighter version keeps all the bold, savory flavors you love while slashing the carbs. Tender slices of chicken breast, scrambled eggs, and a medley of fresh veggies like shredded cabbage, bean sprouts, and green onion come together in a tantalizing stir-fry infused with low-sodium soy sauce, rich oyster sauce, and a kick of red chili. Perfect for a quick and healthy dinner, this dish is ready in just 35 minutes, making it an ideal choice for busy weeknights or meal prep. Serve it hot and watch your taste buds light up as you savor every bite of this satisfying yet nutrient-packed comfort food alternative!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Zucchini, large
• 2 tablespoons Olive oil
• 4 cloves Garlic, minced
• 300 grams Chicken breast, boneless and skinless, thinly sliced
• 2 pieces Eggs, beaten
• 3 tablespoons Soy sauce, low sodium
• 1 tablespoon Oyster sauce
• 1 piece Red chili, thinly sliced
• 100 grams Cabbage, shredded
• 100 grams Bean sprouts
• 2 pieces Green onion, sliced
• 0.5 teaspoon Pepper
• 0.5 teaspoon Salt

Directions

Step 1

Use a spiralizer to create zucchini noodles from the 4 large zucchinis. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Add the garlic and sauté until fragrant, about 1 minute.

Step 4

Add the sliced chicken breast to the skillet and cook until no longer pink, around 5-7 minutes.

Step 5

Push the chicken to one side of the skillet. In the cleared space, add the beaten eggs and scramble until cooked through.

Step 6

Mix the chicken and eggs together in the skillet and remove them from the skillet; set aside.

Step 7

In the same skillet, heat the remaining tablespoon of olive oil. Add the spiralized zucchini and sauté for about 2 minutes until slightly soft.

Step 8

Stir in the cabbage, bean sprouts, and red chili, cooking for another 3 minutes, until the vegetables are tender-crisp.

Step 9

Return the chicken and eggs to the skillet with the vegetables.

Step 10

Add the low-sodium soy sauce, oyster sauce, green onion, pepper, and salt. Toss everything together ensuring the zucchini noodles are evenly coated with the sauces.

Step 11

Cook for another 2-3 minutes, stirring occasionally until everything is heated through thoroughly.

Step 12

Adjust seasoning with additional salt and pepper if necessary. Serve hot.

Nutrition Facts

Serving size	(2041.4g)

Amount per serving	% Daily Value*
Calories	1067.9

Total Fat 49.2g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 565mg	0%
Sodium 3502.5mg	0%
Total Carbohydrate 70.8g	0%
Dietary Fiber 18.4g	0%
Total Sugars 40.2g
Protein 106.1g	0%

Vitamin D 80IU	0%
Calcium 365.3mg	0%
Iron 10.6mg	0%
Potassium 3936.4mg	0%

*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.

Source of Calories

Fat: 38.5%

Protein: 36.9%

Carbs: 24.6%