Low Fat Mie Goreng

Elevate your weeknight meals with this healthier spin on a beloved Indonesian classic—Low Fat Mie Goreng. Featuring low-fat or whole wheat noodles, vibrant veggies like carrots, bell peppers, and green beans, and tender shredded chicken, this recipe delivers bold flavors without compromising on nutrition. A light stir-fry in sesame oil infuses rich aroma, while a touch of low-sodium soy sauce and sweet Kecap Manis creates the signature savory-sweet balance of traditional mie goreng. Finished with crunchy bean sprouts, a zing of lime juice, and optional red chili for a kick, this dish is ready in just 30 minutes and perfect for a wholesome, guilt-free indulgence.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Mie Goreng noodles (low-fat or whole wheat variety)
• 1 tablespoon Sesame oil
• 3 pieces Garlic cloves, minced
• 1 medium Onion, thinly sliced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Green beans, trimmed and cut into 2-inch pieces
• 1 cup Bean sprouts
• 3 tablespoons Soy sauce, low-sodium
• 2 tablespoons Sweet soy sauce (Kecap Manis)
• 2 teaspoons Lime juice
• 1 cup Boiled chicken breast, shredded
• 2 tablespoons Spring onions, chopped
• 1 piece Red chili, sliced (optional for heat)

Directions

Step 1

Begin by preparing the Mie Goreng noodles according to the package instructions. Once cooked, drain and set aside.

Step 2

Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and sliced onion and sauté for about 2 minutes until the onion becomes translucent and fragrant.

Step 3

Add the julienned carrot, red bell pepper, and green beans to the skillet. Stir-fry the vegetables for 4-5 minutes until they are just tender but still crisp.

Step 4

Stir in the cooked noodles, combining them well with the vegetable mixture.

Step 5

Pour in the low-sodium soy sauce and sweet soy sauce (Kecap Manis). Mix thoroughly, ensuring the noodles and vegetables are evenly coated with the sauces.

Step 6

Add the shredded chicken breast and the bean sprouts to the skillet. Toss all ingredients together and cook for another 2-3 minutes, allowing the chicken to warm through and the bean sprouts to soften slightly.

Step 7

Drizzle with lime juice and mix well.

Step 8

Garnish with chopped spring onions and optional sliced red chili for added heat, then serve hot.

Nutrition Facts

Serving size	(1141.6g)

Amount per serving	% Daily Value*
Calories	1172.9

Total Fat 28.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 202.8mg	0%
Sodium 3401.6mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 20.1g	0%
Total Sugars 43.2g
Protein 100.0g	0%

Vitamin D 0IU	0%
Calcium 237.6mg	0%
Iron 10.5mg	0%
Potassium 2479.7mg	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: 21.4%

Protein: 33.5%

Carbs: 45.2%