Low Sodium Ban Mian
Discover the perfect balance of flavor and health with our *Low Sodium Ban Mian*, a comforting bowl of Chinese-style handmade noodles reimagined for a heart-healthy diet. This recipe features tender flat wheat noodles served in a light yet savory broth made with unsalted chicken stock, low sodium soy sauce, and the rich umami of shiitake mushrooms. Ground chicken is stir-fried with aromatic garlic and ginger, while crunchy baby bok choy adds a refreshing burst of texture and nutrition. A drizzle of sesame oil and a sprinkle of fresh green onions tie everything together for a wholesome, restaurant-worthy dish you can enjoy at home. Ready in just 50 minutes, this lower sodium take on a classic noodle soup provides all the warmth and flavor without compromising on health. Perfect for weekday dinners or meal prepping, this recipe will become your new go-to comfort food!
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Recipe Information
Ingredients
- 400 grams fresh flat wheat noodles
- 250 grams ground chicken
- 2 cloves minced garlic
- 2 stalks chopped green onion
- 100 grams shiitake mushrooms, sliced
- 200 grams baby bok choy
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- 750 ml unsalted chicken broth
- 1 inch piece ginger, thinly sliced
- 1 tablespoon sesame oil
- 0.5 teaspoon white pepper
- 1 tablespoon neutral oil (such as vegetable or canola oil)
Instructions
Start by boiling water in a large pot. Once boiling, add the fresh flat wheat noodles and cook according to package instructions until just tender. Drain and set aside.
Heat the neutral oil in a large wok or skillet over medium heat. Add the minced garlic and sliced ginger, stirring until fragrant.
Add the ground chicken to the pan, breaking it apart with a spatula and cooking until fully browned.
Add the sliced shiitake mushrooms to the pan and continue to stir-fry for about 3 minutes until they begin to soften.
Pour in the unsalted chicken broth, low sodium soy sauce, dark soy sauce, and white pepper. Stir to combine and let it simmer for 5 minutes.
While the sauce is simmering, rinse the baby bok choy and cut each piece in half lengthwise.
Add the baby bok choy to the broth and let it cook for about 3-4 minutes until bright green and tender.
Divide the cooked noodles into serving bowls, ladle the hot broth and ingredients over the noodles.
Drizzle each bowl with a little sesame oil and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.8 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2908 mg | 62% | |
*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.
