Paleo Mie Goreng

Transform your favorite noodle dish with this healthy and flavorful Paleo Mie Goreng! This Indonesian-inspired recipe replaces traditional noodles with vibrant spiralized zucchini and carrots, making it a light, gluten-free, and grain-free alternative. Tender chicken breast, crisp veggies, and fluffy scrambled eggs are tossed in a savory-sweet blend of coconut aminos, fish sauce, and a zesty squeeze of lime. A medley of bean sprouts, scallions, and crunchy cashews adds layers of freshness and texture to every bite. Perfect for meal prep or a quick weeknight dinner, this paleo-friendly twist on Mie Goreng is packed with wholesome ingredients and big on bold flavors—ready in just 35 minutes!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large zucchini
• 2 medium carrot
• 2 tablespoons coconut oil
• 3 cloves garlic
• 1 small onion
• 1 medium red bell pepper
• 300 grams chicken breast
• 2 large egg
• 3 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 1 medium lime
• 100 grams bean sprouts
• 2 stalks scallions
• 50 grams cashews
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Spiralize the zucchini and carrots or use pre-spiralized noodles.

Step 2

Mince the garlic, chop the onion and bell pepper, and slice the chicken breast thinly.

Step 3

In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until fully cooked, about 4-5 minutes per side, and then remove from the skillet.

Step 4

In the same skillet, add the remaining coconut oil, minced garlic, and chopped onion. Sauté until the onion is translucent, about 3 minutes.

Step 5

Add the chopped red bell pepper to the skillet and continue sautéing for another 2 minutes.

Step 6

Push the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then mix with the vegetables.

Step 7

Return the cooked chicken to the skillet and pour in the coconut aminos and fish sauce, stirring everything to combine.

Step 8

Add the spiralized zucchini and carrots to the skillet, and toss well to coat in the sauce. Cook for 3-5 minutes until the vegetable noodles are tender but not mushy.

Step 9

Add the bean sprouts and sliced scallions, cooking for an additional minute.

Step 10

Remove from heat, squeeze fresh lime juice over the top, and sprinkle with cashews.

Step 11

Serve immediately and enjoy your Paleo Mie Goreng.

Nutrition Facts

Serving size	(1611.6g)

Amount per serving	% Daily Value*
Calories	1594.4

Total Fat 79.9g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 10.3g
Cholesterol 697.0mg	0%
Sodium 9303.4mg	0%
Total Carbohydrate 110.7g	0%
Dietary Fiber 18.0g	0%
Total Sugars 66.7g
Protein 119.0g	0%

Vitamin D 107.5IU	0%
Calcium 338.5mg	0%
Iron 11.1mg	0%
Potassium 3470.5mg	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: 43.9%

Protein: 29.1%

Carbs: 27.0%