Low Sodium Hokkien Mee
Take your taste buds on a sensational journey with this Low Sodium Hokkien Mee, a lighter take on the classic Southeast Asian noodle dish. Perfect for those watching their salt intake, this recipe combines tender Hokkien noodles with lean chicken breast, juicy prawns, and crisp bean sprouts, all stir-fried to perfection. A vibrant splash of color comes from sweet red bell peppers and aromatic spring onions, while reduced-sodium soy sauce, vegetarian low-sodium oyster sauce, and unsalted chicken broth ensure bold flavors without excess sodium. Enhanced with zesty lime wedges and a hint of white pepper, this quick and wholesome dish is ideal for a satisfying family dinner or weeknight meal. Ready in just 35 minutes, this healthy Hokkien Mee will have everyone asking for seconds!
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Recipe Information
Ingredients
- 500 grams Hokkien noodles
- 200 grams Chicken breast, skinless and boneless
- 150 grams Medium prawns, peeled and deveined
- 100 grams Bean sprouts
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, thinly sliced
- 2 stalks Spring onions, chopped
- 2 large Eggs, beaten
- 1 teaspoon Ginger, minced
- 2 tablespoons Reduced sodium soy sauce
- 1 tablespoon Oyster sauce, vegetarian with low sodium
- 1 cup Unsalted chicken broth
- 1 whole Lime, cut into wedges
- 2 tablespoons Vegetable oil
- 0.5 teaspoon White pepper
Instructions
Start by blanching the Hokkien noodles in boiling water for 2-3 minutes until just cooked, then drain and set aside.
Cut the chicken breast into thin strips and season lightly with white pepper.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Add the chicken strips and cook until just opaque. Remove and set aside.
In the same pan, add the remaining tablespoon of oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
Add the prawns to the pan and cook until they turn pink and are just cooked through. Remove and set aside with the chicken.
Pour the beaten eggs into the pan, allow it to set slightly, then scramble them gently. Once done, mix them with the cooked chicken and prawns.
Add the red bell pepper slices to the pan and stir-fry for 2 minutes until they start to soften.
Return the noodles to the pan, followed by the bean sprouts. Mix well to integrate all the ingredients.
Pour in the reduced sodium soy sauce, vegetarian oyster sauce, and unsalted chicken broth. Stir everything together to ensure even coating and absorption of the flavors.
Add the chicken, prawns, and scrambled eggs back into the pan. Toss everything together gently and cook for another 2-3 minutes, allowing the flavors to meld.
Remove from heat and sprinkle chopped spring onions over the top before serving.
Serve hot with lime wedges on the side for an extra acidic and fresh kick.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.5 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2110 mg | 45% | |
*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.
