Soy-Free Mee Goreng

Dive into the irresistible flavors of Southeast Asia with this Soy-Free Mee Goreng, a vibrant twist on the classic Malaysian stir-fried noodle dish. Packed with tender yellow wheat noodles, crunchy bean sprouts, and shredded cabbage, this recipe delivers bold, umami-rich flavor without relying on soy-based ingredients. A mouthwatering sauce made from tomato ketchup, oyster sauce, white vinegar, and a hint of brown sugar ties everything together, while scrambled eggs and a touch of chili add both heartiness and heat. Ready in just 30 minutes, this soy-free alternative is perfect for busy weeknights yet impressive enough for entertaining. Garnish with fresh green onions and a squeeze of lime for a zesty finish that enhances every bite! Perfect for those seeking a soy-free noodle recipe or a fresh take on Mee Goreng classics.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 grams Yellow wheat noodles
• 2 tablespoons Oil (vegetable, sunflower, or canola)
• 3 units Garlic cloves, minced
• 2 units Shallots, thinly sliced
• 1 unit Red chili, thinly sliced
• 3 tablespoons Tomato ketchup
• 2 tablespoons Oyster sauce
• 1 tablespoon White vinegar
• 1 tablespoon Brown sugar
• 100 grams Bean sprouts
• 100 grams Cabbage, shredded
• 2 units Eggs, beaten
• 1 unit Lime, cut into wedges
• 2 units Green onions, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Bring a large pot of water to a boil and cook the yellow wheat noodles according to package instructions until al dente. Drain and set aside.

Step 2

Heat the oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic and sliced shallots to the skillet and sauté until fragrant and shallots are translucent, about 2-3 minutes.

Step 4

Add the sliced red chili and continue to sauté for another minute.

Step 5

In a small bowl, mix together the tomato ketchup, oyster sauce, white vinegar, and brown sugar to make the sauce.

Step 6

Add the cabbage to the skillet and stir-fry for 2 minutes until it starts to soften.

Step 7

Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space, scramble them lightly, and then mix into the vegetables once cooked through.

Step 8

Add the cooked noodles, bean sprouts, sauce mixture, salt, and pepper to the skillet. Toss everything together over high heat until all ingredients are well combined and heated through, about 3-4 minutes.

Step 9

Remove from heat and serve immediately, garnishing with chopped green onions and lime wedges on the side.

Nutrition Facts

Serving size	(909.7g)

Amount per serving	% Daily Value*
Calories	990.2

Total Fat 40.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 185mg	0%
Sodium 2668.5mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 13.9g	0%
Total Sugars 35.9g
Protein 28.2g	0%

Vitamin D 40IU	0%
Calcium 254.8mg	0%
Iron 8.7mg	0%
Potassium 1140.7mg	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: 35.4%

Protein: 10.9%

Carbs: 53.7%