Low Fat Seafood Chow Mein
Dive into a flavorful and guilt-free twist on a classic with this Low Fat Seafood Chow Mein recipe. Packed with tender shrimp and succulent scallops, this dish combines the best of fresh seafood with vibrant vegetables like carrot, bell pepper, and bok choy. The savory sauce, made from low-sodium soy sauce, oyster sauce, and a hint of sesame oil, delivers bold flavors while keeping the dish light and heart-healthy. Perfectly cooked Chow Mein noodles soak up the rich yet low-fat broth, creating a satisfying balance of texture and taste. With just 35 minutes of total prep and cook time, this quick and nutritious seafood stir-fry is ideal for busy weeknight dinners or impressing guests at your next gathering. Garnished with sliced green onions and infused with aromatic garlic and ginger, this easy seafood Chow Mein is a wholesome, delicious choice for noodle lovers everywhere.
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Recipe Information
Ingredients
- 200 grams Chow Mein noodles
- 150 grams Shrimp, peeled and deveined
- 150 grams Scallops, cleaned
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Oyster sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, julienned
- 1 medium Bell pepper, sliced
- 1 cup Bok choy, chopped
- 2 stalks Green onions, sliced
- 1 cup Vegetable broth, low-sodium
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Pepper
Instructions
Cook the Chow Mein noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
Add the shrimps and scallops to the pan and cook for 2-3 minutes, stirring frequently, until the seafood is just cooked through and opaque. Remove the seafood from the pan and set aside.
In the same pan, add the julienned carrot, sliced bell pepper, and chopped bok choy. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Return the cooked seafood to the pan and add the cooked noodles. Toss them together gently.
In a small bowl, mix the low-sodium soy sauce, oyster sauce, and vegetable broth. Pour the mixture over the noodles and seafood in the pan.
In another small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Add this to the pan and stir well to thicken the sauce.
Season with pepper to taste and toss everything together until well combined and coated with the sauce, for about 2 minutes.
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 39.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 13.7 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2271 mg | 48% | |
*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.
