Low Fat Wonton Noodles
Indulge in the comforting flavors of this Low Fat Wonton Noodles recipe, a lighter twist on the classic Chinese favorite. Packed with tender, homemade wontons filled with lean ground chicken or turkey, fresh low-fat egg noodles, and vibrant bok choy, this dish is a nutritious and satisfying meal for any time of the day. Made with low-sodium soy sauce and a touch of sesame oil, it delivers bold, savory flavors without the extra calories. The fragrant broth, infused with ginger and garlic, perfectly complements the delicate textures of the wontons and noodles, while a hint of white pepper adds subtle warmth. Ready in just 40 minutes, this wholesome noodle soup is perfect for busy weeknights and can easily be customized with your favorite veggies and seasonings. Enjoy a guilt-free, restaurant-quality meal in the comfort of your own home!
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Recipe Information
Ingredients
- 12 pieces wonton wrappers (low-fat)
- 200 grams lean ground chicken or turkey
- 200 grams fresh egg noodles (low-fat or whole wheat)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger (grated)
- 1 teaspoon garlic (minced)
- 2 stalks scallions (chopped)
- 2 cups bok choy (chopped)
- 4 cups chicken or vegetable stock (low-fat, low-sodium)
- 0.5 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
In a small bowl, combine the lean ground chicken or turkey, grated ginger, minced garlic, 1 tablespoon of low-sodium soy sauce, and the sesame oil. Mix thoroughly to incorporate all the ingredients.
Place one wonton wrapper on a flat surface. Scoop about 1 teaspoon of the meat mixture into the center of the wrapper. Lightly wet the edges of the wrapper with water, then fold it in half diagonally to form a triangle, pressing the edges to seal.
Bring the two outer points of the triangle together and pinch to make the classic wonton shape. Repeat this process with the remaining wonton wrappers and filling.
In a large pot, bring the chicken or vegetable stock to a gentle boil. Add the bok choy and cook for 2-3 minutes until tender. Remove the bok choy and set aside.
Reduce the heat to a simmer and gently add the prepared wontons to the stock. Let them cook for 5-6 minutes or until the meat is fully cooked and the wontons float to the surface.
In a separate pot, cook the egg noodles according to package instructions. Drain and divide the noodles evenly into four serving bowls.
In a small bowl, mix the cornstarch and 2 tablespoons of water to form a slurry. Add this mixture to the broth with the wontons to slightly thicken the soup.
Add the cooked wontons and stock to the bowls with the noodles. Top each bowl with reserved bok choy, chopped scallions, and a sprinkle of white pepper.
Serve warm with an extra drizzle of low-sodium soy sauce if desired. Enjoy your light and satisfying low-fat wonton noodles!
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.5 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 974 mg | 21% | |
*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.
