Low Fat Yakisoba
Lighten up your favorite Japanese noodle dish with this easy and delicious Low Fat Yakisoba recipe! Featuring whole wheat yakisoba noodles and a medley of fresh, vibrant vegetables like julienned carrots, crisp snap peas, and crunchy cabbage, this dish is perfect for a health-conscious twist on a classic. The flavorful, low-sodium soy sauce-based stir-fry sauce, infused with garlic and ginger, adds a savory kick without piling on the calories. Customize your meal with optional lean chicken breast for added protein or keep it vegetarian—it’s satisfying either way! Ready in just 30 minutes, this wholesome stir-fry is perfect for busy weeknights or meal prepping. Top it off with a sprinkle of sesame seeds and fresh green onions for a restaurant-quality finish to your vibrant and nutritious dinner.
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Recipe Information
Ingredients
- 225 grams Whole wheat yakisoba noodles
- 1 teaspoon Olive oil
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Vegetable broth
- 0.5 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 Carrot, julienned
- 2 cups Cabbage, shredded
- 1 Bell pepper, thinly sliced
- 1 cup Snap peas
- 150 grams Lean chicken breast, thinly sliced (optional for non-vegetarian)
- 2 Green onions, chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Bring a pot of water to a boil. Cook the whole wheat yakisoba noodles according to package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.
In a small bowl, whisk together the low-sodium soy sauce, vegetable broth, and sesame oil to create the sauce. Set aside.
Heat a large non-stick skillet or wok over medium heat. Add the olive oil and swirl to coat the pan.
If using lean chicken breast, add the slices to the pan and cook for 3-4 minutes on each side until fully cooked. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
Add the julienned carrot, shredded cabbage, bell pepper, and snap peas to the pan. Stir-fry the vegetables for 5-6 minutes until tender but still slightly crisp.
Return the cooked noodles (and chicken, if using) to the pan. Pour the prepared sauce over the mixture and toss everything together until coated and heated through, about 2-3 minutes.
Remove the yakisoba from the heat. Garnish with chopped green onions and sesame seeds, if desired.
Serve immediately and enjoy your low-fat Yakisoba!
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 20.2 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 293 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1551 mg | 33% | |
*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.
