Heart-Healthy Hokkien Mee
Discover the vibrant flavors of **Heart-Healthy Hokkien Mee**, a wholesome twist on the classic Malaysian noodle dish. This recipe swaps traditional ingredients for nutritious alternatives, like **whole grain Hokkien noodles**, **skinless chicken breast**, and **low-sodium seasonings**, making it perfect for those looking to enjoy a lighter, health-conscious meal. Stir-fried with **fresh prawns**, **bok choy**, **carrots**, and a splash of sesame oil, this dish offers a delightful blend of textures and umami-rich flavors in every bite. Ready in just 40 minutes, this heart-friendly meal is ideal for busy weeknights while keeping your health goals on track. Garnished with **spring onions** and served with a squeeze of lemon for a refreshing finish, this is Asian comfort food reimagined for a healthier lifestyle.
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Recipe Information
Ingredients
- 400 grams Whole grain Hokkien noodles
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 200 grams Fresh prawns, peeled and deveined
- 150 grams Skinless chicken breast, thinly sliced
- 100 grams Bok choy, cut into bite-sized pieces
- 100 grams Carrots, julienned
- 250 milliliters Low-sodium chicken stock
- 2 tablespoons Reduced-sodium soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 100 grams Bean sprouts
- 1 bunch Spring onions, chopped
- 1 unit Lemon, cut into wedges
Instructions
Bring a pot of water to boil and cook the whole grain Hokkien noodles according to the package instructions. Drain and set aside.
In a wok or large frying pan, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the prawns and chicken breast slices to the wok, stir-frying until the prawns turn pink and the chicken is cooked through, about 4-5 minutes.
Add the bok choy and carrots, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Pour in the low-sodium chicken stock and reduced-sodium soy sauce. Stir to combine and bring to a simmer.
Add the cooked noodles to the wok, tossing gently to ensure they are well-coated with the sauce.
Drizzle sesame oil over the noodles and sprinkle white pepper. Stir to combine everything evenly.
Gently fold in the bean sprouts, cooking for an additional minute just until they start to soften.
Transfer the Hokkien Mee to serving plates, garnish with chopped spring onions, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 17.7 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2544 mg | 54% | |
*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.
