Low Fat Mee Goreng
Revamp dinner with this deliciously satisfying Low Fat Mee Goreng—a healthier take on the beloved Malaysian street food classic! This guilt-free noodle stir-fry combines tender yellow mee noodles with vibrant vegetables like carrots, cabbage, and bean sprouts, along with protein-packed firm tofu. Infused with a medley of soy sauce, sweet kecap manis, and a hint of chili paste, every bite bursts with sweet, savory, and spicy flavors. Using just a tablespoon of low-fat vegetable oil, this dish is light yet incredibly flavorful. Topped with fresh coriander and green onions and served with a wedge of lime for brightness, this easy 35-minute recipe is perfect for a nutritious weeknight meal without compromising on taste. Keywords: low fat mee goreng, healthy mee goreng recipe, low-fat noodle stir-fry, Malaysian street food, quick and healthy dinner.
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Ingredients
- 250 grams yellow mee noodles
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 teaspoon chili paste
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 1 large carrot, julienned
- 100 grams cabbage, shredded
- 100 grams bean sprouts
- 150 grams firm tofu, cubed
- 1 tablespoon low-fat vegetable oil
- 1 whole lemon or lime, cut into wedges
- 2 stalks green onions, sliced
- 2 tablespoons fresh coriander leaves
Directions
Step 1
Start by boiling the yellow mee noodles according to the package instructions. Once cooked, drain and set aside.
Step 2
In a small bowl, mix the soy sauce, sweet soy sauce, and chili paste. Set aside this sauce mixture.
Step 3
Heat a large non-stick wok or pan over medium heat and add the vegetable oil.
Step 4
Add the minced garlic and sliced onion. Stir-fry for about 2 minutes until the onion turns translucent.
Step 5
Incorporate the cubed firm tofu into the pan. Cook for another 3-4 minutes, allowing the tofu to brown slightly.
Step 6
Add the julienned carrot and shredded cabbage. Stir-fry for about 2 minutes, or until they start to soften.
Step 7
Toss in the cooked noodles and pour over the sauce mixture, stirring well to coat the noodles evenly.
Step 8
Gently fold in the bean sprouts and cook for another 2 minutes until they are tender-crisp.
Step 9
Remove the wok from heat and finish by garnishing with sliced green onions and fresh coriander leaves.
Step 10
Serve immediately, with lemon or lime wedges on the side for an added zing.
Nutrition Facts
| Serving size | (993.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 924.7 |
| Total Fat 31.9g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2521.6mg | 0% |
| Total Carbohydrate 123.5g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 30.2g | |
| Protein 46.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1294.5mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1710.0mg | 0% |
Source of Calories