Low Sodium Dan Dan Noodles
Discover the bold flavors of **Low Sodium Dan Dan Noodles**, a healthier twist on the classic Sichuan favorite! Perfect for those looking to reduce their salt intake without sacrificing taste, this recipe features tender whole wheat noodles tossed in a savory sauce made with creamy unsalted peanut butter, low sodium soy sauce, and a hint of fiery chili oil. Lean ground chicken adds protein, while aromatic garlic, ginger, and ground Sichuan peppercorns deliver authentic spice and depth. Crisp bok choy, crunchy cucumber, and fresh scallions provide texture and brightness, completing this vibrant dish. Ready in just 35 minutes, this low sodium noodle recipe is ideal for a quick weeknight dinner that's both wholesome and flavorful.
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Recipe Information
Ingredients
- 8 oz Whole wheat noodles
- 8 oz Lean ground chicken
- 3 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Chili oil
- 1 tbsp Toasted sesame oil
- 2 tbsp Unsalted smooth peanut butter
- 1 cup Low sodium chicken broth
- 2 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 4 Scallions, thinly sliced
- 1 Cucumber, julienned
- 1 tsp Crushed red pepper flakes
- 1 tsp Sichuan peppercorns, ground
- 1 cup Bok choy, chopped
Instructions
Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of chili oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the ground chicken to the skillet. Cook and stir until fully cooked and browned, around 5-7 minutes.
In a small bowl, whisk together low sodium soy sauce, rice vinegar, toasted sesame oil, unsalted peanut butter, low sodium chicken broth, and 1 tablespoon of chili oil to form a sauce.
Pour the sauce into the skillet with the cooked chicken. Stir well to coat the chicken and allow the sauce to simmer for 2-3 minutes.
Add crushed red pepper flakes and ground Sichuan peppercorns to the skillet, stirring to incorporate them into the sauce.
Toss the cooked noodles in the skillet with the chicken and sauce until well combined. Add sliced scallions and chopped bok choy, cooking for another 2 minutes until greens are tender.
Serve the noodles hot, garnished with julienned cucumber on top for added crunch and freshness.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 9.7 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1995 mg | 42% | |
*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.
