Low Fat Kolo Mee
Discover the perfect guilt-free twist on a beloved Malaysian classic with this **Low Fat Kolo Mee** recipe! Featuring springy egg noodles tossed in a flavorful blend of **low-sodium soy sauce**, **oyster sauce**, and a hint of **white pepper**, this dish offers all the savory goodness you crave with a lighter touch. Tender strips of **skinless chicken breast** and crisp, vibrant **bok choy** add lean protein and fresh nutrients, while a subtle drizzle of fragrant **sesame oil** elevates the taste. Ready in just 40 minutes, this healthier version of Kolo Mee is both quick and satisfying, making it an ideal choice for busy weeknight dinners. Serve it warm, garnished with fresh **spring onions**, and savor every bite of this wholesome and irresistible noodle dish!
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Recipe Information
Ingredients
- 400 grams egg noodles
- 200 grams skinless chicken breast
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon white pepper
- 2 cloves garlic
- 200 grams bok choy
- 250 milliliters chicken broth
- 2 stalks spring onions
- 1 teaspoon sesame oil
Instructions
Begin by boiling a pot of water. Cook the egg noodles according to the packet instructions, approximately 3-5 minutes. Drain, rinse under cold water to stop cooking, and set aside.
In a small bowl, mix together the low-sodium soy sauce, fish sauce, oyster sauce, and white pepper. Set aside for seasoning later.
Mince the garlic cloves finely, and slice the spring onions thinly, separating the white and green parts.
Slice the skinless chicken breast into thin strips and marinate with one tablespoon of the sauce mixture for about 10 minutes.
Heat a non-stick pan over medium heat and add the minced garlic. Saute until fragrant, then add the marinated chicken strips. Cook until the chicken is no longer pink.
Add 100 milliliters of the chicken broth to the pan, followed by the remaining sauce mixture. Stir well and let it simmer for a few minutes until the chicken is cooked through.
In the same pot used for the noodles, bring water to a boil and blanch the bok choy for 1-2 minutes until tender. Drain and set aside.
In a separate pan over medium heat, pour the remaining chicken broth and bring to a simmer. Add a teaspoon of sesame oil for flavor.
Toss the cooked noodles with the chicken and sauce until well combined.
Serve the noodles in bowls, topped with cooked chicken slices, blanched bok choy, and garnished with the green parts of the spring onions.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.2 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1284 mg | 27% | |
*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.
