Low Fat Bakmi Ayam Jamur
Indulge in the savory goodness of this Low Fat Bakmi Ayam Jamur, a healthier spin on the classic Indonesian chicken and mushroom noodle dish. This recipe pairs hearty whole wheat noodles with tender slices of boneless, skinless chicken breast and earthy button mushrooms, all enveloped in a flavorful, low-sodium soy-based sauce. Garlic and shallots lend aromatic depth, while green onions and crisp bean sprouts add a refreshing crunch. With just a teaspoon of oil and minimal fat, this dish is perfect for those seeking a lighter meal without compromising on taste. Ready in under 45 minutes, it’s a quick, satisfying option for weeknight dinners. Serve hot and enjoy the perfect balance of hearty and healthy! Keywords: low-fat noodle recipe, Indonesian bakmi, healthy chicken mushroom stir-fry, quick dinner ideas.
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Recipe Information
Ingredients
- 250 grams Whole wheat noodles
- 200 grams Boneless skinless chicken breast
- 150 grams Button mushrooms
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce
- 1 teaspoon Dark soy sauce
- 3 cloves Garlic
- 1 medium Shallot
- 250 ml Chicken broth, low sodium
- 1 teaspoon Cornstarch
- 0.25 teaspoon Black pepper
- 1 teaspoon Vegetable oil
- 2 stalks Green onions
- 100 grams Bean sprouts
Instructions
Cook the whole wheat noodles according to the package instructions, drain, and set aside.
Thinly slice the boneless, skinless chicken breast and button mushrooms.
Finely chop the garlic cloves and shallot.
In a small bowl, mix together the low sodium soy sauce, oyster sauce, dark soy sauce, chicken broth, pepper, and cornstarch. Set aside.
Heat a teaspoon of vegetable oil in a non-stick skillet over medium heat.
Add the garlic and shallot to the skillet and sauté until fragrant.
Add the sliced chicken to the skillet and cook until it's no longer pink.
Add the mushrooms to the skillet and continue to cook until they are tender.
Pour the sauce mixture into the skillet, stirring continually until it thickens.
Add the cooked noodles to the skillet, mixing thoroughly to coat them with the sauce.
Adjust seasoning if necessary with additional soy sauce or black pepper.
Serve hot, garnished with sliced green onions and a handful of bean sprouts.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 12.1 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1770 mg | 38% | |
*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.
