Instant Noodles with Fried Egg
Makan Tengah Hari • Malaysia
How to Make Instant Noodles with Fried Egg (Traditional & Healthy Version)
Instant Noodles with Fried Egg, or 'Mi Segera Telur Goreng', is a beloved Malaysian lunch staple that reflects our multicultural culinary landscape. This humble dish is a comfort food for many Malaysians, enjoyed in bustling city kopitiams and rural homes alike. Its roots run deep in Malaysian daily life, often serving as a quick, budget-friendly meal for busy families, students, and working adults. While instant noodles are widely known for their convenience, Malaysians elevate this simple fare with fresh, local ingredients. Adding a perfectly fried egg introduces richness and protein, while optional garnishes like daun bawang (spring onions), cili merah (red chili), and a squeeze of limau nipis (calamansi) infuse the dish with vibrant Malaysian flavors. This healthy version uses less oil, more vegetables, and a lighter seasoning, making it a delicious yet nutritious choice. Whether you need a speedy bite during lunch breaks or a satisfying snack, this dish is a true taste of Malaysia's food culture.
Bahan-bahan(untuk 1 bowl of instant noodles with fried egg and vegetables)
- 2 packets Instant noodles (wholegrain or low-sodium) (mi segera)
- 2 Eggs (telur)
- 1 cup Baby spinach (bayam muda)
- 1 small, julienned Carrot (lobak merah)
- 2 stalks, sliced Spring onions (daun bawang)
- 1, thinly sliced Red chili (cili merah) - pilihan
- 1 stalk, bruised Lemongrass (serai) - pilihan
- 1, halved Calamansi lime (limau nipis) - pilihan
- 1 tablespoon Low-sodium soy sauce (kicap masin rendah garam)
- 1 teaspoon Cooking oil (minyak masak)
Arahan
- 1
Boil 1 liter of water in a saucepan. Add the lemongrass stalk for extra aroma.
5 minutes
Bruise the lemongrass to release more fragrance into the broth.
- 2
Add instant noodles to the boiling water. Cook for 2-3 minutes until just tender.
3 minutes
Use wholegrain or low-sodium noodles for a healthier option.
- 3
Add julienned carrots and baby spinach to the pot. Blanch for 1 minute until vegetables are crisp-tender.
1 minute
Adding veggies increases fiber and nutrients without many extra calories.
- 4
Drain noodles and vegetables, reserving a cup of cooking water. Discard lemongrass stalk.
1 minute
Use reserved broth to adjust noodle soup consistency.
Kenapa hidangan ini sihat
By choosing wholegrain or low-sodium instant noodles and adding plenty of fresh vegetables, this Malaysian favorite becomes a wholesome meal. The single teaspoon of oil keeps fat content in check, while eggs provide high-quality protein. This dish offers a balanced macronutrient profile, helps with portion control, and supports a healthy lifestyle without sacrificing taste.
This healthy version of Instant Noodles with Fried Egg is packed with protein from the egg, complex carbs from wholegrain noodles, and antioxidants from fresh vegetables like spinach and carrots. The inclusion of lemongrass adds Vitamin C and anti-inflammatory properties. Using low-sodium soy sauce helps control sodium intake, while the vegetables contribute fiber, vitamins A and K, and minerals like iron and potassium. The dish is balanced for energy and satiety.
Petua
- 💡Tip 1: Use leftover vegetables like sawi (mustard greens) or cabbage for extra nutrients.
- 💡Tip 2: For extra aroma, add a pandan leaf to the boiling water.
- 💡Tip 3: Always use a non-stick pan with minimal oil for frying the egg to keep it healthier.
Penyimpanan & hidangan
Best enjoyed fresh. If storing, keep noodles and eggs in separate airtight containers in the refrigerator for up to 1 day. Reheat gently before serving to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 420.0 kcal |
