Low Fat Chicken Hakka Noodles
Delight in the wholesome flavors of **Low Fat Chicken Hakka Noodles**, a guilt-free twist on a beloved Indo-Chinese classic! Crafted with nutritious whole wheat noodles, lean boneless chicken breast, and a medley of vibrant vegetables like bell peppers, carrots, and cabbage, this recipe is both heart-healthy and satisfying. Stir-fried in just a splash of olive oil, it's seasoned with garlic, ginger, low-sodium soy sauce, and a touch of zesty white vinegar for that signature Hakka-style tang. Ready in under 35 minutes, this quick, one-pan dish is perfect for busy weeknights or health-conscious foodies. Serve piping hot, topped with spring onions and a pinch of chili flakes for an irresistible hit of flavor. Ideal for those seeking **low-fat recipes**, **healthy noodle dishes**, or simply a lighter take on **chicken Hakka noodles**!
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Recipe Information
Ingredients
- 250 grams Whole wheat noodles
- 200 grams Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Green bell pepper, sliced
- 1 medium Carrot, julienned
- 100 grams Cabbage, shredded
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon White vinegar
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 stalks Spring onions, chopped
- 0.5 teaspoon Red chili flakes
Instructions
Cook the whole wheat noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
Slice the boneless, skinless chicken breast into thin strips.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat.
Add the minced garlic and ginger to the wok and sauté for about 30 seconds until fragrant.
Add the sliced chicken strips to the wok and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.
Add the green bell pepper, carrot, and cabbage to the wok and stir-fry for 3-4 minutes until the vegetables are slightly tender yet still crisp.
Reduce the heat to medium and add the cooked noodles to the wok.
Pour in the low sodium soy sauce and white vinegar, tossing everything to combine evenly.
Season with black pepper, salt, and red chili flakes, stirring well to distribute the flavors.
Finally, add the chopped spring onions and give the noodles one last toss.
Serve hot, garnished with extra spring onions or chili flakes if desired.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 10.8 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1641 mg | 35% | |
*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.
