Indomie Mi Goreng Pedas
Lunch • Singapore
How to Make Indomie Mi Goreng Pedas (Traditional & Healthy Version)
Indomie Mi Goreng Pedas is a beloved instant noodle dish that has become a fixture in Singapore’s vibrant kopitiam and hawker centre scene. While Indomie originated as an instant noodle, the Singaporean take is unique—elevated with fresh vegetables, spicy sambal, and a medley of local garnishes. Mi Goreng Pedas, meaning 'spicy fried noodles', is known for its robust, fiery flavor profile, satisfying the city’s love for bold tastes. This healthy vegetarian version of Indomie Mi Goreng Pedas keeps the essence of the dish while making it suitable for calorie and nutrition-conscious eaters. By swapping out deep-fried toppings for steamed or sautéed vegetables, and using less oil, you get all the signature flavors with fewer calories. The dish is a staple for lunch among students, office workers, and anyone seeking comfort food with a Singaporean twist. It's easy to prepare at home, and with a few fresh ingredients, you can recreate a hawker favourite in your own kitchen.
Ingredients(for 1 bowl (about 350g) per person)
- 2 packets Indomie Mi Goreng Pedas noodles (discard half the seasoning for reduced sodium)
- 1/2 cup Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1/2 cup Bean sprouts (taugeh)
- 100g Firm tofu (cubed, pan-seared)
- 1 Egg (soft-boiled (omit for vegan)) - optional
- 2 stalks Spring onion (chopped)
- 1 tbsp Sambal chilli (homemade or store-bought)
- 1 tsp Light soy sauce (low-sodium)
- 1 tsp Cooking oil (canola or sunflower)
- 2 Lime wedge (for garnish) - optional
Instructions
- 1
Prepare all vegetables: julienne carrot, shred cabbage, rinse bean sprouts, and chop spring onion. Cube tofu and set aside.
5 minutes
Prepping ingredients before cooking ensures a smooth stir-fry process.
- 2
Bring a pot of water to boil. Blanch the carrot, cabbage, and bean sprouts for 1 minute. Drain and set aside.
3 minutes
Blanching vegetables keeps them crisp and nutrient-rich.
- 3
In a non-stick pan, heat 1 tsp of oil. Pan-sear the tofu cubes until golden brown on all sides. Remove and set aside.
5 minutes
Pat tofu dry before frying for crispier texture.
- 4
Boil Indomie noodles (without seasoning) for 2 minutes until just cooked. Drain, reserving 2 tbsp of cooking water.
4 minutes
Do not overcook noodles to maintain a springy texture.
Why This Dish is Healthy
By incorporating fresh vegetables, lean protein, and reducing sodium, this version of Indomie Mi Goreng Pedas is significantly healthier than typical instant noodle meals. It delivers essential nutrients while being lower in calories and fat, making it perfect for health-conscious Singaporeans. The addition of tofu and optional egg boosts protein content, supporting muscle repair and satiety, while keeping the dish vegetarian-friendly.
This healthy Indomie Mi Goreng Pedas recipe is rich in dietary fiber from cabbage, carrot, and bean sprouts, supporting digestive health and satiety. Tofu provides plant-based protein and essential amino acids, while eggs (if included) add high-quality protein and B vitamins. Using less oil and only half the seasoning reduces sodium and fat content, making this a balanced noodle dish suitable for weight management. The vegetables also supply a range of vitamins, minerals, and antioxidants.
Pro Tips
- 💡Tip 1: Always use fresh, crunchy vegetables for the best texture and nutrition.
- 💡Tip 2: Adjust sambal levels to suit your spice tolerance.
- 💡Tip 3: For extra umami, add a dash of mushroom seasoning or sesame oil before serving.
Storage & Serving
Best consumed immediately, but leftovers can be stored in an airtight container in the fridge for up to 24 hours. Reheat in a pan with a splash of water to refresh the noodles.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
