Soy-Free Maggie Goreng

Indulge in the bold and vibrant flavors of Soy-Free Maggie Goreng, a wholesome twist on the classic Indonesian-inspired noodle dish. This soy-free recipe swaps traditional soy sauce for tangy coconut aminos and tamarind paste, creating a rich, umami-packed sauce that's perfect for allergy-friendly dining. Featuring instant noodles, fresh vegetables like julienned carrots, bean sprouts, and shredded cabbage, and a touch of heat from red chili, this stir-fry is both quick and satisfying, ready in just 30 minutes. Topped generously with fresh cilantro and green onions for an herby finish, this dish is a perfect balance of savory, tangy, and spicy flavors. Ideal for weeknight dinners or as a shareable comfort food, Soy-Free Maggie Goreng is your go-to meal for healthy, soy-free indulgence.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 packs Instant noodles (soy-free)
• 2 tablespoons Coconut oil
• 1 medium Onion, thinly sliced
• 3 pieces Garlic cloves, minced
• 1 piece Red chili, sliced
• 2 pieces Eggs
• 1 medium Carrot, julienned
• 1 cup Bean sprouts
• 1 cup Cabbage, shredded
• 1 medium Tomato, chopped
• 3 tablespoons Coconut aminos
• 1 tablespoon Tamarind paste
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 stalks Green onions, chopped
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Cook the instant noodles according to the package instructions, omitting any seasoning packets if included. Drain and set aside.

Step 2

In a large wok or frying pan, heat the coconut oil over medium heat.

Step 3

Add the sliced onion, minced garlic, and sliced red chili to the pan, stirring frequently for about 2-3 minutes, or until the onion is soft and translucent.

Step 4

Push the onion mixture to the side of the pan and crack the eggs into the space. Scramble the eggs lightly until fully cooked then mix them with the onion mixture.

Step 5

Add the julienned carrot, bean sprouts, shredded cabbage, and chopped tomato to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened.

Step 6

Return the cooked noodles to the pan, tossing them into the vegetable mixture.

Step 7

Stir in the coconut aminos, tamarind paste, lime juice, salt, and black pepper. Mix thoroughly to evenly coat the noodles and vegetables.

Step 8

Remove from heat and garnish with chopped green onions and cilantro before serving.

Step 9

Serve the Soy-Free Maggie Goreng hot, with extra lime wedges on the side if desired.

Nutrition Facts

Serving size	(911.4g)

Amount per serving	% Daily Value*
Calories	1412.5

Total Fat 66.2g	0%
Saturated Fat 38.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 372mg	0%
Sodium 4619.0mg	0%
Total Carbohydrate 163.5g	0%
Dietary Fiber 15.2g	0%
Total Sugars 41.7g
Protein 36.8g	0%

Vitamin D 82IU	0%
Calcium 264.3mg	0%
Iron 12.4mg	0%
Potassium 1668.8mg	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: 42.6%

Protein: 10.5%

Carbs: 46.8%