Low Sodium Duck Noodles
Indulge in the comforting warmth of **Low Sodium Duck Noodles**, a flavorful twist on a classic dish that’s both heart-healthy and satisfying. This recipe combines tender, perfectly roasted duck breast with a vibrant medley of rice noodles, bok choy, julienned carrots, and aromatic ginger and garlic, all simmered in a savory low-sodium chicken broth. A touch of sesame oil and low-sodium soy sauce enhances the dish without overwhelming the palate, making it a perfect choice for those watching their sodium intake. Finished with a sprinkle of fresh cilantro and thinly sliced green onions, this easy yet elegant dish is ready in just an hour and serves as a wholesome, restaurant-worthy meal for four. Perfect for cozy nights or impressive dinners, these low-sodium noodles prove that healthy eating can be utterly delicious.
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Recipe Information
Ingredients
- 1 piece (approx. 200 grams) Duck breast, skinless
- 3 cups Low sodium chicken broth
- 200 grams Rice noodles
- 1 inch piece, sliced Ginger, fresh
- 2 cloves, minced Garlic
- 1 medium, julienned Carrot
- 2 heads, roughly chopped Bok choy
- 2 stalks, sliced Green onions
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons, chopped Cilantro
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a small pan, heat the sesame oil over medium heat. Add the ginger slices and minced garlic, sauté until fragrant, about 2 minutes. Remove from heat and set aside.
Heat a skillet over medium-high heat. Sear the duck breast on each side until golden, about 4 minutes per side.
Transfer the duck breast to a baking sheet and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for about 5 minutes before slicing thinly.
In a large pot, bring the low-sodium chicken broth to a simmer. Add the sautéed ginger and garlic mixture.
Add the julienned carrot and cook for 3 minutes.
Add the rice noodles to the simmering broth and cook according to the package instructions, usually about 5 minutes.
Stir in the bok choy, sliced green onions, low sodium soy sauce, and black pepper. Let everything cook together for an additional 2 minutes until the bok choy wilts.
Divide the cooked noodles and veggies among four bowls. Top each with slices of duck breast.
Garnish with chopped cilantro and serve warm, offering extra soy sauce on the side for those who wish.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.7 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2799 mg | 60% | |
*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.
