Low Sodium Lor Mee
Dive into the comforting flavors of *Low Sodium Lor Mee*, a healthier twist on the traditional Singaporean and Malaysian noodle dish. This recipe recreates the signature thick, savory broth using a low-sodium soy sauce base, enriched with fragrant spices like star anise, cinnamon, and cloves. Tender shredded chicken, earthy shiitake mushrooms, and silky hard-boiled eggs add layers of texture and flavor, while yellow noodles and rice vermicelli soak up the aromatic gravy. Finished with fresh cilantro, crisp bean sprouts, and a hint of sesame oil, this dish offers all the classic indulgence with less salt. Perfect for those seeking heart-healthy comfort food, this low-sodium Lor Mee is easy to prepare and bursting with authentic, satisfying flavors.
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Recipe Information
Ingredients
- 400 grams Yellow noodles
- 100 grams Rice vermicelli
- 200 grams Chicken breast
- 2 large Eggs
- 4 cloves Garlic
- 1 inch piece Ginger
- 1.5 liters Water
- 3 tablespoons Cornstarch
- 5 tablespoons Low-sodium soy sauce
- 2 tablespoons White vinegar
- 2 Star anise
- 1 Cinnamon stick
- 3 Cloves
- 6 pieces Shiitake mushrooms
- 150 grams Bean sprouts
- 10 grams Fresh cilantro
- 0.5 teaspoon Ground white pepper
- 1 tablespoon Sesame oil
Instructions
Start by soaking the shiitake mushrooms in warm water for 20 minutes, then drain and slice thinly.
Boil the eggs for about 10 minutes, then cool under running water and peel them. Set aside.
In a large pot, bring 1.5 liters of water to a boil. Add the chicken breast and simmer for 15 minutes or until fully cooked. Remove and let cool before shredding it into thin strips.
In the same pot of water, add the star anise, cinnamon stick, and cloves for additional flavoring. Allow to simmer for another 10 minutes, then remove these spices from the pot.
Mince the garlic and grate the ginger, then add them to the pot along with the low-sodium soy sauce, white vinegar, and sliced shiitake mushrooms. Simmer for 5 minutes.
Mix the cornstarch with a little cold water to form a slurry. Slowly add this to the pot, stirring constantly to thicken the broth.
Add the shredded chicken and sliced hard boiled eggs to the broth.
Meanwhile, cook the yellow noodles and rice vermicelli according to package instructions, then drain well.
Divide the noodles equally into 4 serving bowls, and pour the thick broth with chicken and mushrooms over the noodles.
Top each bowl with bean sprouts, fresh cilantro, and a sprinkle of ground white pepper.
Drizzle a small amount of sesame oil over each bowl for added aroma and flavor.
Serve the Lor Mee hot, enjoying the rich broth and hearty toppings.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.5 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 417 mg | 32% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1843 mg | 39% | |
*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.
