Low Sodium Mee Goreng

Savor the bold flavors of Southeast Asia with this Low Sodium Mee Goreng, a healthier take on the classic Malaysian street food favorite. Bursting with vibrant vegetables like bell peppers, carrots, and cabbage, this noodle stir-fry also features golden cubes of tofu for a plant-based protein boost. A carefully crafted blend of low sodium soy sauce, low sodium oyster sauce, sweet soy sauce, and a touch of chili paste ensures a perfect balance of savory, sweet, and spicy without overwhelming your salt intake. Ready in just 35 minutes, this quick and wholesome dish is ideal for weeknight dinners. Serve it with a squeeze of fresh lime for zesty brightness and garnish with chopped green onions to complete this irresistible, low-sodium masterpiece. Perfect for those seeking flavorful yet heart-conscious meals!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams fresh yellow noodles
• 200 grams firm tofu, cubed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, julienned
• 1 medium carrot, julienned
• 100 grams cabbage, shredded
• 100 grams bean sprouts
• 2 tablespoons water
• 2 tablespoons low sodium soy sauce
• 1 tablespoon oyster sauce, low sodium
• 1 tablespoon sweet soy sauce (kecap manis)
• 1 teaspoon chili paste
• 1 large lime, cut into wedges
• 2 stalks green onions, chopped

Directions

Step 1

Begin by preparing all ingredients: mince the garlic, slice the onion, julienne the bell pepper and carrot, shred the cabbage, and cube the tofu.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat.

Step 3

Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside on a plate lined with paper towels to absorb excess oil.

Step 4

Add the remaining tablespoon of vegetable oil to the pan. Add the garlic and onion, sautéing until the onion becomes translucent.

Step 5

Stir in the bell pepper, carrot, and cabbage, cooking for about 3 minutes until they start to soften.

Step 6

Add the yellow noodles and toss to combine with the vegetables. If the noodles are dry, add 2 tablespoons of water to help them separate.

Step 7

Return the tofu to the pan, then pour in the low sodium soy sauce, low sodium oyster sauce, sweet soy sauce, and chili paste. Stir well to distribute the sauces evenly.

Step 8

Continue to cook for another 3-5 minutes until the noodles are heated through and well coated with the sauce.

Step 9

Mix in the bean sprouts and cook for an additional minute.

Step 10

Turn off the heat and garnish with chopped green onions.

Step 11

Serve immediately with lime wedges on the side to squeeze over the noodles before eating for an added zest.

Nutrition Facts

Serving size	(1320.6g)

Amount per serving	% Daily Value*
Calories	1338.1

Total Fat 51.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 120mg	0%
Sodium 2713.4mg	0%
Total Carbohydrate 169.9g	0%
Dietary Fiber 23.3g	0%
Total Sugars 35.3g
Protein 62.5g	0%

Vitamin D 0IU	0%
Calcium 1602.0mg	0%
Iron 14.4mg	0%
Potassium 1995.6mg	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: 33.4%

Protein: 17.9%

Carbs: 48.7%