Instant Mi Goreng Noodles
Global • Eggetarian
How to Make Instant Mi Goreng Noodles (Traditional & Healthy Version)
Instant Mi Goreng Noodles are a beloved Malaysian comfort food, offering a quick and flavorful meal that resonates with the country’s multicultural heritage. Drawing inspiration from Malay, Chinese, and Indian culinary traditions, this dish transforms simple noodles into a symphony of flavors—savory, spicy, and slightly sweet. Traditionally, mi goreng is stir-fried with a medley of fresh vegetables and aromatic local ingredients, such as bawang putih (garlic), cili merah (red chili), and kicap manis (sweet soy sauce). As a lunch staple in Malaysia, Instant Mi Goreng Noodles are perfect for busy days when you crave something hearty yet easy to prepare. While instant noodle packets are popular, this healthier homemade version uses whole wheat noodles, plenty of fresh veg, and just enough seasoning to keep it light but delicious. It’s a celebration of Malaysian street food culture, reflecting the diversity found in pasar malam (night markets) and mamak stalls across the country. This vegetarian recipe is ideal for those looking to enjoy the authentic taste of Malaysian mi goreng while making health-conscious choices. The addition of local greens and a touch of limau nipis (lime) juice adds brightness, making this dish not only tasty but also visually appealing. Enjoy the balance of textures and flavors in every bite!
Ingredients(for 1 medium bowl per serving)
- 2 cakes Whole wheat instant noodles (Mi segera gandum penuh)
- 1 Red chili (Cili merah, sliced thinly)
- 2 cloves Garlic (Bawang putih, minced)
- 2 Shallots (Bawang merah, thinly sliced)
- 1 small Carrot (Julienned)
- 1 cup Choy sum or sawi (Chopped)
- 1/2 cup Bean sprouts (Taugeh, rinsed)
- 2 tbsp Sweet soy sauce (Kicap manis)
- 1 tbsp Soy sauce, low sodium (Kicap masin)
- 1 tbsp Lime juice (Limau nipis)
- 1 tbsp Cooking oil (Preferably canola or sunflower oil)
- 2 stalks Spring onions (Daun bawang, chopped) - optional
- 100g Tofu (Firm tofu, cubed and pan-fried) - optional
- 1 small strip Pandan leaf (Optional, for aroma) - optional
Instructions
- 1
Boil water and cook the whole wheat instant noodles according to package instructions. Drain and set aside.
5 minutes
Do not overcook the noodles to maintain a springy texture.
- 2
Heat oil in a wok over medium heat. Add sliced shallots, garlic, and pandan leaf. Sauté until fragrant and lightly golden.
3 minutes
Remove pandan leaf after sautéing for aroma only.
- 3
Add red chili, carrot, and choy sum. Stir-fry until vegetables start to soften.
4 minutes
Keep the heat high for crunchy veggies.
- 4
Add the drained noodles to the wok. Pour in kicap manis and soy sauce. Toss well to evenly coat the noodles.
3 minutes
Use tongs or chopsticks to prevent noodles from breaking.
Why This Dish is Healthy
By embracing whole wheat noodles and a variety of fresh local vegetables, this Malaysian Instant Mi Goreng Noodles recipe supports heart health, weight management, and blood sugar control. The use of minimal oil and low-sodium sauces reduces excess fat and salt, making it suitable for those aiming for a healthier lifestyle without sacrificing authentic taste. The inclusion of tofu provides high-quality protein, making it a complete meal.
This Instant Mi Goreng Noodles recipe uses whole wheat noodles, which provide more fiber and complex carbohydrates than regular noodles, aiding digestion and improving satiety. The dish is packed with nutrient-rich vegetables like choy sum and carrots, offering vitamins A, C, and K, along with minerals such as potassium and calcium. Low sodium soy sauce keeps salt levels in check, while lime juice adds vitamin C and antioxidants. Tofu boosts plant-based protein, making the meal well-balanced for vegetarians.
Pro Tips
- 💡Tip 1: Sautéing aromatics with pandan leaf adds authentic Malaysian fragrance.
- 💡Tip 2: Use low-sodium soy sauce to keep the dish heart-healthy.
- 💡Tip 3: Toss noodles gently to prevent them from becoming mushy.
Storage & Serving
Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a wok or microwave before serving. Avoid freezing as noodles may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
