Low Sodium Bakmi Goreng (Indonesian Fried Noodles)

Delight in the bold, savory flavors of Low Sodium Bakmi Goreng, a healthier twist on the beloved Indonesian fried noodle dish. This recipe combines tender egg noodles, juicy stir-fried chicken, and a medley of crisp, colorful vegetables, all tossed in a luscious blend of low sodium soy sauce, sweet soy sauce, and low sodium oyster sauce. Aromatic spices like ground coriander and white pepper add a fragrant depth, while fresh garnishes of green onion, cilantro, and a squeeze of lime bring a vibrant, zesty finish. Perfect for weeknight dinners, this quick and easy stir-fry is ready in just 40 minutes and accommodates a heart-healthy, reduced-sodium diet without sacrificing authentic flavor. Serve it as a complete meal or pair it with your favorite sides for an irresistible taste of Indonesia right at home!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Egg noodles
• 200 grams Chicken breast, thinly sliced
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 2 Shallots, thinly sliced
• 1 medium Carrot, julienned
• 100 grams Cabbage, shredded
• 100 grams Broccoli florets
• 1 medium Red bell pepper, sliced
• 50 grams Bean sprouts
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sweet soy sauce (kecap manis)
• 1 tablespoon Oyster sauce, low sodium
• 0.5 teaspoon Ground white pepper
• 0.5 teaspoon Ground coriander
• 2 Green onions, sliced
• 2 tablespoons Cilantro, chopped
• 1 Lime, wedged

Directions

Step 1

Cook the egg noodles according to the package instructions. Drain and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large wok or pan over medium-high heat. Add the sliced chicken breast and stir-fry until it is cooked through. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and sliced shallots, and stir-fry for 1-2 minutes until fragrant.

Step 4

Add the julienned carrot, shredded cabbage, broccoli florets, and red bell pepper to the pan. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender yet still crisp.

Step 5

Return the cooked chicken to the pan and add the cooked noodles to the mixture.

Step 6

Pour in the low sodium soy sauce, sweet soy sauce, and low sodium oyster sauce. Season with ground white pepper and ground coriander, and toss everything well to ensure the noodles and ingredients are evenly coated.

Step 7

Add the bean sprouts and stir-fry for another 2 minutes until they are just cooked.

Step 8

Remove the pan from the heat and garnish the dish with sliced green onions and chopped cilantro.

Step 9

Serve the Bakmi Goreng hot with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1059.3g)

Amount per serving	% Daily Value*
Calories	1118.7

Total Fat 40.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 228mg	0%
Sodium 1934.2mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 17.2g	0%
Total Sugars 28.5g
Protein 85.6g	0%

Vitamin D 26.2IU	0%
Calcium 284.2mg	0%
Iron 9.9mg	0%
Potassium 1775.4mg	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: 32.1%

Protein: 30.0%

Carbs: 37.9%