Heart-Healthy Chicken Hakka Noodles
Elevate your weeknight dinner with this Heart-Healthy Chicken Hakka Noodles recipe, a nourishing twist on a beloved classic! Featuring whole wheat noodles, lean boneless chicken breast, and a vibrant medley of crisp bell peppers, carrots, and cabbage, this dish is as nutritious as it is flavorful. Tossed in low-sodium soy sauce with a hint of garlic, ginger, and optional chili for a kick, these noodles are light yet satisfying. Prepared in under 35 minutes, this quick and wholesome recipe is rich in fiber, low in sodium, and perfect for anyone seeking a healthier stir-fry option. Garnished with fresh spring onions, it’s a well-rounded meal that’s sure to become a family favorite! Perfect keywords: heart-healthy noodles, chicken stir-fry, whole wheat noodles recipe, low-sodium chicken recipe, quick and healthy dinner ideas.
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Recipe Information
Ingredients
- 250 grams Whole wheat Hakka noodles
- 200 grams Boneless, skinless chicken breast, thinly sliced
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Red bell pepper, julienned
- 1 medium Green bell pepper, julienned
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 4 Spring onions, chopped
- 0.5 teaspoon Black pepper
- 1 tablespoon Chili sauce (optional)
Instructions
Bring a large pot of water to a boil. Add the whole wheat noodles and cook according to package instructions until al dente. Drain and set aside.
While the noodles are cooking, heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat.
Add the sliced chicken breast to the pan and cook for 5-7 minutes until the chicken is cooked through and slightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the julienned red and green bell peppers, carrot, and shredded cabbage to the pan. Stir-fry the vegetables for 4-5 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the pan and add the cooked noodles. Toss everything together gently.
Pour in the low-sodium soy sauce and toss well to combine.
Add black pepper and, if using, chili sauce. Continue to toss everything together until heated through and evenly coated.
Garnish with chopped spring onions before serving.
Serve the noodles warm as a delicious and heart-healthy main dish.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.8 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
