Low Fat Mie Zhajiang
Discover the lighter side of a Chinese comfort food favorite with this **Low Fat Mie Zhajiang** recipe. A healthier twist on the traditional dish, this recipe features lean ground pork, fresh Mie noodles, and a savory blend of yellow soybean paste, hoisin, and low-sodium soy sauce for a rich, flavorful base. Packed with fresh veggies like julienned carrots and zucchini, and a hint of garlic and ginger, this dish delivers bold flavor without the extra calories. A quick cornstarch slurry adds the perfect glossy finish to the sauce, while a sprinkle of sesame seeds and green onions provide a fresh, crunchy garnish. Ready in just 40 minutes, this guilt-free, low-fat take on Mie Zhajiang is perfect for a wholesome dinner that still satisfies your cravings for something hearty and delicious.
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Recipe Information
Ingredients
- 250 grams lean ground pork
- 400 grams fresh Mie noodles
- 2 tablespoons yellow soybean paste
- 2 tablespoons hoisin sauce
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic
- 1 tablespoon ginger
- 3 stalks green onions
- 1 medium carrot
- 1 medium zucchini
- 1 cup low-sodium chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
Begin by preparing the vegetables. Finely chop the garlic cloves and ginger. Slice the green onions, separating the white and green parts. Julienne the carrot and zucchini into thin strips.
In a small bowl, whisk together the yellow soybean paste, hoisin sauce, low-sodium soy sauce, and low-sodium chicken broth. Set aside.
Heat the sesame oil in a large non-stick skillet over medium heat.
Add the garlic, ginger, and the white parts of the green onions to the skillet. Sauté for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the lean ground pork. Cook until browned, about 4-5 minutes, breaking it apart with a spoon.
Once the pork is cooked, add the carrot and zucchini. Stir-fry for another 2-3 minutes until they start to soften.
Pour the prepared sauce mixture into the skillet. Stir to combine all the ingredients evenly and bring to a simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth.
Pour the cornstarch slurry into the skillet and stir until the sauce thickens, about 1-2 minutes.
Cook the fresh Mie noodles according to package instructions, then drain and divide them among serving bowls.
Top the cooked noodles with the pork and vegetable sauce mixture.
Sprinkle with sesame seeds and the green parts of the chopped green onions for garnish.
Serve immediately and enjoy your low-fat Mie Zhajiang!
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 30.2 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2077 mg | 44% | |
*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.
