Low Sodium Hakka Noodles
Transform your mealtime with these vibrant and nutritious Low Sodium Hakka Noodles, crafted to deliver bold flavors without the extra salt. This lighter twist on a classic Indo-Chinese favorite features a medley of crisp julienned vegetables—green bell peppers, carrots, cabbage, and bean sprouts—that are stir-fried to perfection in fragrant sesame oil. Tossed with tender Hakka noodles and a tangy homemade sauce of low sodium soy sauce, rice vinegar, and optional chili paste for a subtle kick, this recipe is both heart-healthy and delicious. Perfectly balanced with aromatic ginger, garlic, and green onions, these noodles make for a quick, wholesome weeknight dinner or a versatile side dish. Ready in just 30 minutes, this low sodium Hakka noodle recipe is ideal for those seeking a guilt-free taste of Asian street food at home!
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Recipe Information
Ingredients
- 200 grams Hakka noodles
- 2 tablespoons Sesame oil
- 4 cloves Garlic (finely minced)
- 1 inch piece Ginger (finely minced)
- 1 medium Green bell pepper (julienned)
- 1 medium Carrot (julienned)
- 1 cup Cabbage (shredded)
- 2 stalks Green onions (chopped)
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili paste (optional for heat)
- 0.25 teaspoon Black pepper
- 1 cup Bean sprouts
Instructions
Boil a pot of water and cook the Hakka noodles according to the package instructions, but without adding any salt. Once cooked, drain and rinse them under cold water to stop the cooking process and set aside.
Heat a wok or large frying pan over medium-high heat and add sesame oil.
Add the minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant.
Add the julienned green bell pepper, carrot, and shredded cabbage to the wok. Stir-fry the vegetables for 3-4 minutes until they start to soften but still retain some crunch.
Add the chopped green onions, and toss the vegetables to combine.
Add the cooked Hakka noodles to the wok and toss everything together.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and optional chili paste. Pour the sauce over the noodles and vegetables.
Add the black pepper, and continue to stir-fry everything for another 5 minutes, ensuring that the noodles and vegetables are well coated with the sauce.
Finally, add the bean sprouts, tossing everything together for an additional 1 minute until the bean sprouts are warm but still crisp.
Serve the low sodium Hakka noodles hot as a main dish or a satisfying side. Enjoy!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.9 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1321 mg | 28% | |
*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.
