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Low Carb Mee Goreng Malaysian Style

This Low Carb Mee Goreng is a lighter take on the Malaysian classic — made with Qetoe Noodles, chicken or prawns, egg, veggies, and a sweet-spicy sauce.
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Servings: 1 serves
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 pack Qetoe Low Carb Noodles
  • 1 clove garlic, minced
  • 100g cooked chicken, prawns, or tofu
  • 1 egg
  • 1/2 cup bean sprouts
  • 1/4 cup shredded cabbage
  • 1 tbsp low sugar tomato sauce
  • 1 tbsp soy sauce
  • 1/2 tsp chilli paste

Method
 

  1. Prepare Qetoe Noodles as per pack instructions. Drain, rinse under cold water 60 seconds, then dry-fry in a hot non-stick pan with no oil for 2–3 minutes until squeaky dry.
  2. Heat oil in a wok. Sauté garlic until fragrant.
  3. Add chicken, prawns, or tofu. Cook until done.
  4. Push to the side. Crack in an egg and scramble.
  5. Add Qetoe noodles, tomato sauce, soy sauce, and chilli paste. Stir-fry to coat.
  6. Toss in bean sprouts and cabbage. Stir-fry 1-2 minutes more.
  7. Serve hot with a lime wedge.