Low Fat Hokkien Mee
Indulge in the savory goodness of **Low Fat Hokkien Mee**, a healthier twist on the classic Malaysian stir-fry noodle dish! Packed with tender slices of lean chicken, succulent prawns, and nutrient-rich bean sprouts, this recipe balances bold flavors with a lighter profile thanks to low-fat oyster sauce and reduced-sodium soy sauce. The dish features hearty Hokkien noodles tossed in a wok with fragrant garlic, onions, and spring onions, all tied together with a flavorful broth and a touch of fish sauce. Quick to prepare in under 35 minutes, this low-fat version is perfect for a guilt-free dinner that doesn’t skimp on taste. Serve with wedges of lime for a zesty finish and enjoy a satisfying meal bursting with vibrant ingredients and wholesome goodness!
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Recipe Information
Ingredients
- 500 grams Hokkien noodles
- 200 grams Lean chicken breast, thinly sliced
- 150 grams Prawns, peeled and deveined
- 2 large Eggs
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 100 grams Bean sprouts
- 250 ml Low sodium chicken broth
- 3 tablespoons Soy sauce, low sodium
- 2 tablespoons Oyster sauce, low fat
- 1 teaspoon Fish sauce
- 2 pieces Spring onions, sliced
- 1 tablespoon Vegetable oil
- 1 whole Lime, cut into wedges
- 0.5 teaspoon Ground white pepper
Instructions
Heat the vegetable oil in a large non-stick wok or frying pan over medium-high heat.
Add the minced garlic and sliced onion, stir-frying until fragrant and the onion turns translucent, about 2 minutes.
Add the sliced chicken breast to the pan, stir-fry until it turns white and is nearly cooked through, approximately 3-4 minutes.
Add the prawns to the pan and stir-fry until they turn pink and are just cooked through, around 2 minutes.
Beat the eggs in a bowl and create a well in the center of the pan. Pour the eggs in, allowing them to set slightly before mixing through with the other ingredients.
Add the pre-cooked Hokkien noodles into the pan, tossing to combine with the other ingredients.
Pour in the chicken broth, soy sauce, oyster sauce, and fish sauce. Stir everything together until well combined and heated through, about 3-4 minutes.
Add the bean sprouts and spring onions, toss them through the noodles, and continue to stir-fry for another 1-2 minutes until the sprouts are just tender.
Sprinkle with ground white pepper to taste.
Serve hot, garnished with lime wedges on the side for squeezing over the noodles.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 21.7 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 379 mg | 29% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2445 mg | 52% | |
*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.
