Low Fat Maggie Goreng

Discover a guilt-free twist on a beloved classic with this Low Fat Maggie Goreng recipe! Packed with the wholesome goodness of whole-grain instant noodles, vibrant stir-fried vegetables like cabbage, carrots, and bean sprouts, and protein-rich bites of tofu and scrambled egg, this dish strikes the perfect balance between comfort and nutrition. Flavored with a savory blend of low-sodium soy sauce and sweet kecap manis, every bite is rich in taste yet light on calories, making it ideal for a healthier indulgence. Ready in just 30 minutes, this quick and easy recipe is cooked with heart-healthy olive oil and garnished with a zesty squeeze of fresh lime for a refreshing finish. Perfect for a speedy weeknight dinner or a light meal with bold flavors, this low-fat Maggie Goreng is sure to become a favorite in your healthy cooking repertoire.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 packs Whole-grain instant noodles
• 1 tablespoon Olive oil
• 1 medium, thinly sliced Onion
• 3 cloves, minced Garlic
• 1 large, sliced Red chili
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Kecap manis (sweet soy sauce)
• 2 large, beaten Eggs
• 1 cup Bean sprouts
• 2 stalks, chopped Green onions
• 1 cup, shredded Cabbage
• 1 medium, julienned Carrot
• 100 grams, firm and cubed Tofu
• 1 cut into wedges Lime

Directions

Step 1

Start by boiling a pot of water. Add the whole-grain instant noodles and cook according to the package instructions. Once cooked, drain the noodles and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.

Step 3

Add the sliced onion to the pan and sauté until they become soft and translucent.

Step 4

Stir in the minced garlic and sliced red chili, cooking for another minute until fragrant.

Step 5

Push the onions, garlic, and chili to one side of the pan and pour the beaten eggs into the empty side, scrambling them until they are cooked through.

Step 6

Add the cubed tofu to the pan, allowing it to brown slightly on all sides.

Step 7

Add the shredded cabbage and julienned carrot to the pan and stir fry for about 3-4 minutes until they are tender but still crisp.

Step 8

Stir in the drained noodles, combining them well with the vegetables and tofu.

Step 9

Pour the low-sodium soy sauce and kecap manis over the noodles and stir well, ensuring everything is evenly coated.

Step 10

Finally, add the bean sprouts and chopped green onions, stirring them through the noodles for about a minute to keep their crunch.

Step 11

Serve the Maggie Goreng hot, garnished with lime wedges on the side for squeezing over before eating.

Nutrition Facts

Serving size	(899g)

Amount per serving	% Daily Value*
Calories	1245.3

Total Fat 46.4g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 372mg	0%
Sodium 3277.1mg	0%
Total Carbohydrate 163.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 30.6g
Protein 57.1g	0%

Vitamin D 82IU	0%
Calcium 599.0mg	0%
Iron 16.2mg	0%
Potassium 1606.8mg	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: 32.2%

Protein: 17.6%

Carbs: 50.2%