Mie Goreng
Moderate nutritional value
Indonesian stir-fried egg noodles with egg, cabbage and sweet soy.
Mie goreng is Indonesian fried noodles: boiled egg noodles stir-fried in a wok with garlic, shallots, chili, scrambled egg, cabbage, bok choy and carrot, then glazed with sweet soy sauce. A 300 g plate has about 400 kcal, 13.5 g protein, 14 g fat, 57 g of mostly refined carbohydrate and 890 mg sodium. Adding shredded chicken or a fried egg raises the protein.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4.5g | 8.0% |
| Fat | 4.7g | 6.7% |
| Carbs | 19g | 6.3% |
| Simple Sugars | 6.65g | Estimate |
| Complex Carbs | 10.95g | Estimate |
| Fiber | 1.4g | 5.6% |
| Water | 71g | 2.8% |
| Calories | 134 | 6.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.97 | g | 9.8% |
| Monounsaturated | 1.64 | g | 6.6% |
| Polyunsaturated | 0.71 | g | 5.5% |
| Omega-3 | 0.213 | g | Estimate |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 0.497 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 7.08 | mg |
| Vitamin E | 0.65 | mg |
| Selenium | 17.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 79.2 | mcg | 8.8% |
| vitamin B1 | 0.043 | mg | 3.6% |
| vitamin B2 | 0.066 | mg | 5.1% |
| vitamin B3 | 0.558 | mg | 3.5% |
| vitamin B6 | 0.102 | mg | 6.0% |
| vitamin B9 | 18.1 | mcg | 4.5% |
| vitamin B12 | 0.104 | mcg | 4.3% |
| vitamin C | 7.08 | mg | 7.9% |
| vitamin D | 0.187 (7 IU) | mcg | 1.2% |
| vitamin E | 0.647 | mg | 4.3% |
| vitamin K | 17.8 | mcg | 14.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 37.9 | mg | 3.8% |
| iron | 0.834 | mg | 4.6% |
| magnesium | 20.5 | mg | 5.1% |
| phosphorus | 80.5 | mg | 11.5% |
| potassium | 166 | mg | 6.4% |
| sodium | 297 | mg | 12.9% |
| zinc | 0.586 | mg | 5.3% |
| copper | 0.082 | mg | 9.1% |
| manganese | 0.282 | mg | 12.3% |
| selenium | 17.6 | mcg | 32.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 112 | mg | 16.0% | 109% |
| Isoleucine | 196 | mg | 14.0% | 102% |
| Leucine | 344 | mg | 12.6% | 88% |
| Lysine limiting | 193 | mg | 9.2% | 63% |
| Methionine | 179 | mg | 17.0% | 121% |
| Phenylalanine | 335 | mg | 19.1% | 127% |
| Threonine | 159 | mg | 15.1% | 99% |
| Tryptophan | 47 | mg | 16.8% | 111% |
| Valine | 229 | mg | 12.6% | 89% |
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Recipe
See full recipeIngredients
- Dried egg noodles 250 g
- Eggs, large 2 (100 g)
- Cabbage, shredded 150 g
- Bok choy or choy sum, chopped 150 g
- Carrot, julienned 1 medium (80 g)
- Shallots, sliced 3 (45 g)
- Garlic, chopped 4 cloves (16 g)
- Red chili, sliced 1 (10 g)
- Kecap manis (sweet soy sauce) 3 tbsp (60 g)
- Soy sauce 1 tbsp
- Vegetable oil 3 tbsp
- Green onions, sliced 2 (30 g)
- Salt and white pepper 1/2 tsp each
Instructions
- 1
Boil the noodles in plenty of water for 3-4 minutes until just tender, drain, rinse under cold water and toss with 1 tsp of the oil.
- 2
Heat the remaining oil in a wok over high heat and fry the shallots, garlic and chili for 1 minute until fragrant.
- 3
Push them to the side, crack in the eggs and scramble until just set.
- 4
Add the carrot and cabbage and stir-fry for 2 minutes, then add the bok choy and stir-fry for 1 minute more.
- 5
Add the noodles, kecap manis, soy sauce, salt and white pepper and toss over high heat for 2-3 minutes until the noodles are evenly coated and lightly caramelized.
- 6
Stir in the green onions, taste for salt and serve hot.