Nut-Free Mee Goreng

Dive into the vibrant flavors of Southeast Asia with this Nut-Free Mee Goreng, a delicious twist on the classic Indonesian stir-fried noodle dish. Perfect for those with nut allergies, this recipe boasts tender egg noodles tossed with juicy chicken, succulent shrimp, and crisp vegetables like bean sprouts, cabbage, and carrots. Infused with the rich umami of soy sauce and the sweetness of kecap manis, and brightened by a zesty splash of lime juice, every bite delivers bold, satisfying flavor. Ready in just 35 minutes, this easy stir fry is a go-to for quick weeknight dinners or crowd-pleasing meals. Top with fragrant spring onions for the perfect finishing touch and enjoy a nut-free taste of Mee Goreng at its finest!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Egg noodles
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 Red chili, sliced
• 200 grams Chicken breast, thinly sliced
• 150 grams Shrimp, peeled and deveined
• 150 grams Bean sprouts
• 100 grams Cabbage, shredded
• 1 Carrot, julienned
• 4 tablespoons Soy sauce
• 2 tablespoons Sweet soy sauce (kecap manis)
• 1 tablespoon Lime juice
• 2 Spring onions, chopped
• 2 Eggs
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Cook the egg noodles according to package instructions, then drain and set aside.

Step 2

In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.

Step 3

Add the minced garlic and sliced red chili. Stir-fry for about 1 minute until fragrant.

Step 4

Add the sliced chicken breast and stir-fry until it turns white and is nearly cooked through, about 3-4 minutes.

Step 5

Add the shrimp and continue to stir-fry until they turn pink, about 2-3 minutes.

Step 6

Push the chicken and shrimp to the side of the wok, and add the remaining tablespoon of oil.

Step 7

Crack the eggs into the oil and scramble them quickly.

Step 8

Once the eggs are set, mix them with the chicken and shrimp.

Step 9

Add the bean sprouts, shredded cabbage, and julienned carrot. Stir-fry for another 2 minutes.

Step 10

Add the cooked noodles to the wok.

Step 11

Pour in the soy sauce, sweet soy sauce, lime juice, salt, and black pepper.

Step 12

Toss everything together until well combined and heated through.

Step 13

Sprinkle the chopped spring onions over the top.

Step 14

Serve hot, garnished with additional spring onions if desired.

Nutrition Facts

Serving size	1479.3 grams (1479.3g)

Amount per serving	% Daily Value*
Calories	1793

Total Fat 67.10g	86%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 25.40g
Cholesterol 951mg	317%
Sodium 6122mg	266%
Total Carbohydrate 162.40g	59%
Dietary Fiber 16.90g	60%
Total Sugars 35.60g
Protein 145.40g	291%

Vitamin D 108IU	542%
Calcium 396mg	30%
Iron 15mg	86%
Potassium 2786mg	59%

*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: 32.9%

Protein: 31.7%

Carbs: 35.4%