Low Sodium Kolo Mee
Savor the irresistible flavors of Low Sodium Kolo Mee, a heart-healthy twist on the beloved Malaysian-Sarawakian noodle dish. This recipe pairs al dente dry egg noodles with tender strips of stir-fried chicken breast, fragrant minced garlic and ginger, and the vibrant crunch of baby bok choy. A carefully crafted low-sodium sauce, made with soy sauce, oyster sauce, white pepper, and a hint of sugar, ties everything together for a guilt-free indulgence that doesn’t skimp on taste. Quick to prepare in just 35 minutes, this noodle bowl is perfect for a family dinner or meal prep. Garnished with fresh spring onions, it's a complete meal that’s light on salt but big on authentic flavor. Keywords: low sodium noodles, healthy kolo mee recipe, quick Asian dinner.
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Recipe Information
Ingredients
- 400 grams dry egg noodles
- 200 grams boneless chicken breast
- 200 grams baby bok choy
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce, low sodium
- 50 milliliters water
- 0.5 teaspoon white pepper
- 1 teaspoon sugar
- 2 tablespoons spring onions, sliced
Instructions
Prepare the chicken by slicing it into thin strips. Set aside.
In a small bowl, whisk together the low sodium soy sauce, low sodium oyster sauce, water, white pepper, and sugar. Set the sauce mixture aside.
Bring a pot of water to a boil and cook the dry egg noodles according to package instructions until al dente. Drain and set aside.
In a wok or large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds.
Add the sliced chicken to the wok and stir-fry until cooked through, about 5-7 minutes.
Pour the sauce mixture over the chicken in the wok and stir well to combine. Allow it to simmer for about 2 minutes, then remove from heat.
Blanch the baby bok choy in boiling water for about 1 minute until just tender. Drain and set aside.
In another pan, heat the remaining 1 tablespoon of vegetable oil. Add the drained noodles and toss gently over medium heat until they are heated through, about 2 minutes.
Divide the noodles into serving bowls. Top each with the cooked chicken and sauce, and the blanched bok choy.
Sprinkle the sliced spring onions over each serving. Serve immediately and enjoy your low sodium Kolo Mee.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 308.5 g | 112% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 18.5 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2062 mg | 44% | |
*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.
