Low Sodium Drunken Noodles
Dive into a healthier take on a takeout favorite with these Low Sodium Drunken Noodles! This quick and easy recipe delivers the bold, savory flavors you love—without the hefty sodium hit. Tender rice noodles are tossed with vibrant stir-fried vegetables like red bell peppers, carrots, and broccoli, along with juicy, protein-packed chicken breast. The star of the dish is a zesty, aromatic sauce made with low sodium soy sauce, fish sauce, and oyster sauce, perfectly balanced with fresh lime juice, a touch of brown sugar, and a kick of red chili flakes. Fresh basil adds an aromatic finish that ties the dish together beautifully. This well-rounded and flavor-packed meal is ready in just 35 minutes, making it the perfect quick dinner that’s both satisfying and heart-healthier. Great for weeknights or when comfort food cravings strike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Wide rice noodles
- 2 tablespoons Vegetable oil
- 4 Garlic cloves, minced
- 1 Red bell pepper, thinly sliced
- 1 Onion, sliced
- 2 Carrots, julienned
- 1 cup Broccoli florets
- 8 ounces Chicken breast, thinly sliced
- 1 cup Fresh basil leaves
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Brown sugar
Instructions
Cook the rice noodles according to the package instructions until just al dente. Drain and set aside.
In a small bowl, mix together the low sodium soy sauce, fish sauce, oyster sauce, lime juice, red chili flakes, and brown sugar. Stir until the sugar dissolves and set the sauce aside.
Heat a large wok or non-stick skillet over medium-high heat and add the vegetable oil.
Add the minced garlic to the pan and stir-fry for about 30 seconds until fragrant.
Add the sliced red bell pepper, onion, carrots, and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are tender yet still crisp.
Push the vegetables to the side of the pan and add the sliced chicken breast. Cook the chicken for about 4-5 minutes until it's no longer pink and cooked through.
Add the cooked rice noodles to the pan with the vegetables and chicken. Pour the prepared sauce over the top.
Toss everything together to ensure the noodles, chicken, and vegetables are evenly coated with the sauce. Stir-fry for an additional 2-3 minutes.
Remove from heat and gently fold in the fresh basil leaves.
Serve the low sodium drunken noodles hot, garnished with additional basil or chili flakes if desired.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.8 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1956 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.
