Low Sodium Classic Chow Mein
Dive into the savory world of Chinese cuisine with this **Low Sodium Classic Chow Mein**—a healthier twist on a beloved takeout favorite! Packed with vibrant, crisp vegetables like carrots, snow peas, and cabbage, tender slices of chicken, and perfectly stir-fried chow mein noodles, this dish balances bold flavors with a low-sodium profile. The secret lies in the aromatic combination of garlic, ginger, and a light yet flavorful sauce made from low-sodium soy sauce, oyster sauce, and a touch of white pepper. Ready in just 40 minutes, this quick and nutritious recipe is perfect for busy weeknights or when you're craving a guilt-free indulgence. Serve it piping hot from the wok for a satisfying, homemade meal that’s both heart-healthy and utterly delicious! Keywords: low sodium chow mein, healthy chow mein recipe, homemade stir-fry noodles.
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Recipe Information
Ingredients
- 12 oz Fresh chow mein noodles
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 8 oz Boneless skinless chicken breast, thinly sliced
- 1 medium Carrots, julienned
- 2 stalks Celery stalks, thinly sliced
- 4 oz Snow peas
- 1 medium Red bell pepper, thinly sliced
- 2 cups Cabbage, shredded
- 3 stalks Green onions, chopped
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Oyster sauce
- 1 cup Chicken broth, low sodium
- 1 tbsp Cornstarch
- 0.25 tsp White pepper
Instructions
Prepare the chow mein noodles according to package instructions then drain and set aside.
In a small bowl, mix low-sodium soy sauce, oyster sauce, chicken broth, and cornstarch until well blended and set aside.
Heat the sesame oil and vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add sliced chicken breast to the wok and stir-fry until it is cooked through, about 4-5 minutes.
Add the carrots and celery to the wok, and stir-fry for another 2 minutes.
Add the snow peas, red bell pepper, and cabbage, continue to stir-fry for 3 minutes until the vegetables are crisp-tender.
Add the cooked noodles to the wok, tossing them gently to combine with the chicken and vegetables.
Pour the sauce mixture over the noodles, and toss everything together to coat evenly.
Sprinkle with the white pepper and green onions, toss again, and let cook for an additional 2 minutes to heat through.
Serve immediately hot from the wok and enjoy your low sodium chow mein!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 649 mg | 14% | |
*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.
