Sugar-Free Mi Goreng Noodles

Indulge in the bold, mouthwatering flavors of Sugar-Free Mi Goreng Noodles, a healthier twist on the classic Indonesian favorite. This guilt-free recipe combines hearty whole wheat noodles with a vibrant medley of fresh vegetables like julienned carrots, red bell peppers, and crunchy bean sprouts, creating a nutrient-packed dish bursting with texture and flavor. Aromatic garlic and ginger pair with a zing of lime juice and low-sodium soy sauce for a perfectly balanced, savory kick, all without added sugar. Featuring tender cubes of tofu and scrambled eggs for a boost of protein, this quick and easy stir-fry comes together in just 35 minutes, making it a perfect weeknight dinner for the health-conscious. Serve it hot and garnish with extra green onions or a squeeze of lime for a comforting yet nourishing meal that wows your taste buds without compromising your wellness goals!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Whole wheat noodles
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 unit Red chili, finely chopped
• 2 units Green onions, chopped
• 1 unit Carrot, julienned
• 1 unit Red bell pepper, thinly sliced
• 3 tablespoons Soy sauce, low-sodium
• 1 tablespoon Lime juice
• 1 tablespoon Sesame oil
• 2 units Eggs, beaten
• 100 grams Bean sprouts
• 200 grams Tofu, firm and cubed
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cook the whole wheat noodles according to package instructions. Drain and set aside.

Step 2

In a large pan, heat a small amount of sesame oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining sesame oil. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.

Step 4

Add the red chili, green onions, carrot, and bell pepper to the pan, and stir-fry for about 3 minutes until the vegetables are tender-crisp.

Step 5

Add the cubed tofu to the pan and cook for another 2 minutes, gently stirring to mix with the vegetables.

Step 6

Add the cooked noodles to the pan, followed by the soy sauce, lime juice, salt, and black pepper. Toss everything together well to combine.

Step 7

Stir in the scrambled eggs and the bean sprouts. Continue to cook, stirring frequently, for an additional 2 minutes to warm through.

Step 8

Taste and adjust the seasoning if necessary. Remove from heat and serve hot.

Nutrition Facts

Serving size	(1068.6g)

Amount per serving	% Daily Value*
Calories	1001.2

Total Fat 38.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 185mg	0%
Sodium 2889.6mg	0%
Total Carbohydrate 118.8g	0%
Dietary Fiber 25.0g	0%
Total Sugars 21.0g
Protein 62.5g	0%

Vitamin D 40IU	0%
Calcium 1591.3mg	0%
Iron 14.1mg	0%
Potassium 2275.9mg	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: 32.3%

Protein: 23.3%

Carbs: 44.4%