By Carolyn Prater
Mi Goreng
An authentic Mi Goreng made with duck and Slendier soy spaghetti and free from grain and sugars.
CourseDinner, Lunch, Main Course
CuisineAsian, Australian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free
Keywordfresh fragrant keto, keto asian recipes, keto bali, keto Indonesian, keto noodle recipes, lchf noodle recipes, low carb bali, low carb Indonesian, low carb nikki, low carb noodle recipes, mi goreng, paleo noodle recipes
Updated at: Thu, 17 Aug 2023 06:36:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories195.1 kcal (10%)
Total Fat11.3 g (16%)
Carbs9.4 g (4%)
Sugars4.3 g (5%)
Protein15.5 g (31%)
Sodium1267.5 mg (63%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Bring a large pot of water to the boil over high heat. Add soy spaghetti and boil for approximately 2-3 minutes. Strain and immediately run under cold water until cold. Set aside to drain.
Step 2
Heat a wok over high heat. Add duck breasts skin side down. Fry until the skin is very crispy, not crispy enough and it will be rubbery and tough to eat. Turn and quickly sear on the other side. Reserve duck fat in the pan.
Step 3
Remove to a tray lined with baking paper and finish in the oven at 200°C for 5 minutes. Remove and set aside when finished.
Step 4
Heat duck fat in wok over high heat. Add in eschalots, garlic, leek and fresh chilli and toss through.
Step 5
Add in cabbage and pak choy, stir fry until vegetables have only just started to get glossy. Slice your duck thinly and add to the wok.
Step 6
Add your soy spaghetti, tamari, sriracha, stevia, fish sauce, tomato paste, salt and pepper. Toss through until well combined and hot.
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