High Protein Mie Goreng

Elevate your noodle night with this High Protein Mie Goreng, a nutritious twist on the beloved Indonesian stir-fried noodle dish. Featuring whole wheat noodles as a wholesome base, this recipe is packed with protein from tender chicken breast, succulent shrimp, crispy tofu, and fluffy scrambled eggs. Crisp vegetables like bok choy, bean sprouts, and julienned carrots add a vibrant crunch, while a savory sauce made from soy sauce, oyster sauce, and sweet kecap manis ties it all together with a bold, irresistible flavor. Ready in just 40 minutes, this protein-rich mie goreng is perfect for meal preps, family dinners, or post-workout fuel. Serve it with a squeeze of lime for a zingy finish, and enjoy a satisfying, healthy spin on a classic dish. Perfect for fans of high-protein recipes, stir-fry lovers, and noodle enthusiasts alike!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 g Whole wheat noodles
• 200 g Chicken breast, sliced thinly
• 150 g Extra firm tofu, cubed
• 150 g Shrimp, peeled and deveined
• 2 Eggs
• 100 g Bean sprouts
• 100 g Bok choy, chopped
• 1 Carrot, julienned
• 3 cloves Garlic, minced
• 4 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 2 tbsp Sweet soy sauce (Kecap Manis)
• 1 tsp Chili paste (optional)
• 2 Spring onions, chopped
• 2 tbsp Cooking oil
• 2 Lime wedges

Directions

Step 1

Boil the whole wheat noodles according to the package instructions until al dente. Drain and set aside.

Step 2

Heat 1 tablespoon of cooking oil in a large wok or non-stick pan over medium-high heat. Add the chicken breast slices and cook for about 5 minutes or until fully cooked and golden brown. Remove the chicken from the wok and set aside.

Step 3

In the same wok, add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove from the wok and set aside with the chicken.

Step 4

Add another tablespoon of oil to the wok. Add diced tofu and fry until golden brown on all sides. Remove tofu from the wok and set aside.

Step 5

In the same wok, add garlic and sauté for about 30 seconds until fragrant.

Step 6

Add the bok choy, carrot, and bean sprouts to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Step 7

Push the vegetables to one side of the wok and crack the eggs into the empty side. Scramble and cook the eggs until they are set, then mix with the vegetables.

Step 8

Add the cooked noodles, chicken, shrimp, and tofu back into the wok.

Step 9

In a small bowl, mix together soy sauce, oyster sauce, sweet soy sauce, and chili paste. Pour the sauce mixture over the noodle and protein mixture in the wok.

Step 10

Toss everything together until well combined and heated through.

Step 11

Garnish with chopped spring onions. Serve hot with lime wedges on the side for squeezing over the noodles before eating.

Nutrition Facts

Serving size	1384 grams (1384.0g)

Amount per serving	% Daily Value*
Calories	1615

Total Fat 60.90g	78%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 0.20g
Cholesterol 825mg	275%
Sodium 4704mg	205%
Total Carbohydrate 123.50g	45%
Dietary Fiber 18.40g	66%
Total Sugars 29.40g
Protein 161.90g	324%

Vitamin D 84IU	422%
Calcium 1465mg	113%
Iron 16mg	89%
Potassium 2833mg	60%

*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: 32.4%

Protein: 38.3%

Carbs: 29.2%