Soy-Free Mie Goreng

Enjoy the irresistible flavors of Southeast Asia with this vibrant Soy-Free Mie Goreng recipe, a delightful twist on the classic Indonesian stir-fried noodles. Perfect for those seeking a soy-free alternative, this dish uses a clever substitution for traditional kecap manis, blending molasses and balsamic vinegar for that signature sweet-savory depth. Tender egg noodles are tossed with crisp, colorful vegetables, juicy chicken, and a rich, umami-packed sauce featuring oyster and fish sauce. A final garnish of spring onions, fried shallots, and a squeeze of fresh lime takes each bite to the next level. Quick to prepare in just 30 minutes, this crowd-pleasing dish is a flavorful weeknight dinner or a standout addition to your next Southeast Asian-inspired feast.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams egg noodles
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 100 grams cabbage, shredded
• 200 grams chicken breast, thinly sliced
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1.5 tablespoons kecap manis (sweet soy sauce substitute: 1 tbsp molasses mixed with 1/2 tbsp balsamic vinegar)
• 0.5 teaspoon freshly ground black pepper
• 2 spring onions, chopped
• 2 tablespoons fried shallots
• 1 lime, cut into wedges

Directions

Step 1

Begin by cooking the egg noodles according to package instructions. Once cooked, drain and set aside.

Step 2

Heat a large wok over medium-high heat and add the sesame oil.

Step 3

Add the minced garlic and sliced onion to the wok, stirring continuously for about 2 minutes or until fragrant.

Step 4

Add the carrot, red bell pepper, and shredded cabbage to the wok. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.

Step 5

Push the vegetables to the side of the wok and add the thinly sliced chicken breast. Cook the chicken until it is no longer pink, about 5 minutes.

Step 6

Once the chicken is cooked through, mix it with the vegetables.

Step 7

In a small bowl, combine the oyster sauce, fish sauce, and sweet soy sauce substitute.

Step 8

Pour the sauce mixture into the wok and stir everything together to ensure the noodles and vegetables are evenly coated.

Step 9

Add the cooked egg noodles and freshly ground black pepper to the wok. Toss continuously for about 2-3 minutes until everything is well combined and heated through.

Step 10

Garnish with chopped spring onions and fried shallots before serving.

Step 11

Serve immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1103.2g)

Amount per serving	% Daily Value*
Calories	1257.8

Total Fat 46.1g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 11.7g
Cholesterol 242.5mg	0%
Sodium 2376.6mg	0%
Total Carbohydrate 131.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 36.4g
Protein 81.7g	0%

Vitamin D 26.2IU	0%
Calcium 273.7mg	0%
Iron 9.2mg	0%
Potassium 1912.0mg	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: 32.7%

Protein: 25.8%

Carbs: 41.5%