Low Sodium Bami Goreng
Elevate your weeknight dinner with this flavorful and heart-healthy twist on a classic Indonesian stir-fry—Low Sodium Bami Goreng. Packed with vibrant vegetables like carrot, red bell pepper, and cabbage, tender strips of chicken breast, and perfectly cooked egg noodles, this recipe delivers big flavors while keeping sodium in check. A fragrant blend of garlic, shallots, and ginger infuses the dish, while low sodium soy sauce and a touch of coconut sugar create a balanced, savory-sweet sauce. Finished with a squeeze of lime and a sprinkle of fresh cilantro, this easy-to-make dish is ready in just 35 minutes, making it a perfect fit for busy schedules and mindful eating. Ideal for family dinners or meal prep, Low Sodium Bami Goreng proves that nutritious meals can be utterly delicious.
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Recipe Information
Ingredients
- 400 grams fresh egg noodles
- 250 grams boneless skinless chicken breast
- 1 carrot
- 1 red bell pepper
- 150 grams green cabbage
- 3 garlic cloves
- 2 shallots
- 1 tablespoon fresh ginger
- 3 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon coconut sugar
- 2 tablespoons olive oil
- 1 lime
- 2 tablespoons fresh cilantro
- 0.5 teaspoon fresh ground black pepper
Instructions
Start by slicing the chicken breast into thin strips and set aside.
Peel and julienne the carrot. Slice the red bell pepper and cabbage thinly.
Mince the garlic cloves and shallots, and grate the ginger.
Cook the fresh egg noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until fully cooked. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of olive oil. Stir in the minced garlic, shallots, and grated ginger, cooking for about 1-2 minutes until fragrant.
Add the carrot, red bell pepper, and cabbage into the wok. Stir-fry for about 4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok, and reduce the heat to medium.
In a small bowl, whisk together the low sodium soy sauce, oyster sauce, and coconut sugar. Pour the mixture over the chicken and vegetables, stirring well to coat everything evenly.
Add the cooked noodles to the wok and gently toss everything together until well combined and heated through, ensuring the noodles are fully coated with the sauce.
Season with freshly ground black pepper and a squeeze of lime juice. Taste and adjust flavors if necessary.
Remove from heat and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.4 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1927 mg | 41% | |
*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.
