Low Sodium Chicken Hakka Noodles
Savor the vibrant flavors of Low Sodium Chicken Hakka Noodles—a healthier twist on a beloved Indo-Chinese classic! This recipe combines tender strips of marinated chicken, crisp julienned vegetables, and perfectly cooked Hakka noodles in a light, yet flavor-packed sauce featuring low sodium soy sauce and a hint of rice vinegar. Stir-fried in aromatic sesame oil and finished with a sprinkle of nutty sesame seeds, this dish offers an irresistible balance of smoky, tangy, and umami notes. With minimal salt and a focus on fresh, wholesome ingredients, it’s perfect for those seeking a heart-healthy, gourmet option. Ready in under an hour, these noodles are ideal as a quick lunch, dinner, or even a crowd-pleasing party dish.
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Recipe Information
Ingredients
- 250 grams Boneless chicken breast
- 200 grams Hakka noodles
- 1 medium-sized Carrot
- 1 medium-sized Bell peppers (any color)
- 100 grams Cabbage
- 4 stalks Spring onion
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Rice vinegar
- 2 tablespoons Sesame oil
- 0.5 teaspoon Black pepper
- 2 tablespoons Oil
- 1 tablespoon Sesame seeds
- as needed Water
Instructions
Start by slicing the chicken breast into thin strips. Marinate with ginger-garlic paste, 1 tablespoon of soy sauce, and black pepper. Set aside for 15 minutes.
Boil water in a large pot and cook the Hakka noodles as per package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of sesame oil to prevent sticking.
Julienne the carrot and bell pepper, thinly slice the cabbage, and chop the spring onions, keeping the green and white parts separate.
Heat 2 tablespoons of oil in a large wok or pan over medium-high heat. Once hot, add the marinated chicken and stir-fry until fully cooked and browned, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the white parts of the spring onions, carrot, bell peppers, and cabbage. Stir-fry for 3-4 minutes, ensuring the vegetables remain crisp.
Add back the cooked chicken, followed by the cooked noodles, and toss everything together.
Pour in the remaining 1 tablespoon of soy sauce and rice vinegar. Mix well to combine all the flavors.
Sprinkle the sesame seeds and the green parts of the spring onions. Toss for another minute and then remove from heat.
Serve the Low Sodium Chicken Hakka Noodles hot, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 17.8 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2033 mg | 43% | |
*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.
