Low Fat Batchoy
Indulge in the comforting flavors of "Low Fat Batchoy," a healthier spin on the beloved Filipino noodle soup. This guilt-free version swaps traditional pork with tender, lean chicken breast and uses low-sodium chicken broth to create a lighter yet equally satisfying savory base. A harmonious medley of ginger, garlic, and onion infuses the broth with aromatic richness, while shredded cabbage and spring onions add a refreshing crunch and vibrant color. Served over chewy egg noodles, this hearty dish is finished with a hint of soy sauce and fish sauce for an umami-packed punch. Ready in just 45 minutes, this nutritious Batchoy recipe delivers all the soul-warming satisfaction you love without the extra fat, making it perfect for a wholesome family meal. Search no further for your go-to "low-fat Filipino recipes" or "healthy traditional noodle soups" and bring this flavorful bowl to your table today!
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Recipe Information
Ingredients
- 300 g Chicken breast, skinless and boneless
- 4 cups Low-sodium chicken broth
- 200 g Egg noodles
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 inch Ginger, sliced
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Fish sauce
- 2 stalks Spring onions, chopped
- 1 cup Cabbage, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the garlic, onion, and ginger, and sauté until the onion is translucent and the mixture is fragrant, about 3-5 minutes.
Add the chicken breast to the pot and cook until it is no longer pink on the outside, about 4-5 minutes.
Pour in the low-sodium chicken broth and bring the mixture to a boil.
Add the shredded cabbage and cook until the cabbage starts to soften, about 5 minutes.
Stir in the low-sodium soy sauce, fish sauce, salt, and black pepper.
In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.
Once the chicken is cooked through, remove it from the pot, shred it using two forks, and return it to the pot.
Simmer for an additional 5 minutes to combine flavors.
To serve, place a portion of the cooked noodles in individual bowls, ladle the soup over the noodles, and garnish with chopped spring onions.
Serve hot and enjoy a comforting bowl of low fat Batchoy.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.4 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1365 mg | 29% | |
*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.
