Low Fat Mi Goreng Noodles

Give your favorite comfort food a healthier twist with this delicious Low Fat Mi Goreng Noodles recipe! Packed with vibrant vegetables, tender shredded chicken, and whole wheat noodles, this dish delivers all the savory, umami flavors you love while keeping the fat content in check. The sauce, made with low-sodium soy sauce, oyster sauce, and a hint of hoisin, perfectly coats each strand of noodle for a mouthwatering experience. Instead of oil, a splash of vegetable broth is used to sauté garlic, onions, carrots, and bell peppers, making this an ideal choice for light yet satisfying meals. Finished with fresh spring onions, cilantro, and a squeeze of lime, these noodles are perfect for a quick, guilt-free weeknight dinner. Enjoy all the flavor of classic Mi Goreng in a healthier package with less prep time and big nutrition!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Whole wheat noodles
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Hoisin sauce
• 0.5 teaspoon Ground white pepper
• 0.5 teaspoon Chili flakes
• 1 cup Vegetable broth
• 2 cloves Garlic, minced
• 1 medium Onion, thinly sliced
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 100 grams Baby bok choy, chopped
• 150 grams Cooked chicken breast, shredded
• 2 tablespoons Spring onions, chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Bring a large pot of water to boil and cook the whole wheat noodles according to the package instructions until al dente. Drain and set aside.

Step 2

In a small bowl, combine the low-sodium soy sauce, oyster sauce, hoisin sauce, ground white pepper, and chili flakes to make a sauce mixture. Set aside.

Step 3

Heat the vegetable broth in a large non-stick skillet over medium heat. Add minced garlic and sliced onion, sauté until the onions become translucent.

Step 4

Add the julienned carrot, sliced red bell pepper, and chopped baby bok choy to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

Step 5

Add the shredded cooked chicken breast to the skillet, stirring occasionally, and cook for an additional 2 minutes.

Step 6

Pour the sauce mixture over the chicken and vegetables in the skillet, stirring to coat all ingredients evenly.

Step 7

Add the cooked noodles to the skillet, tossing to combine with the vegetables and sauce.

Step 8

Cook everything together for another 2-3 minutes, ensuring the noodles are heated through and coated in sauce.

Step 9

Garnish the noodles with chopped spring onions and cilantro before serving.

Step 10

Serve the Low Fat Mi Goreng with lime wedges on the side for an added citrus zing.

Nutrition Facts

Serving size	(1168.6g)

Amount per serving	% Daily Value*
Calories	850.1

Total Fat 11.2g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 129.0mg	0%
Sodium 2328.4mg	0%
Total Carbohydrate 125.5g	0%
Dietary Fiber 22.3g	0%
Total Sugars 22.1g
Protein 75.3g	0%

Vitamin D 1.8IU	0%
Calcium 321.4mg	0%
Iron 9.8mg	0%
Potassium 2082.3mg	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: 11.2%

Protein: 33.3%

Carbs: 55.5%