Low Sodium Mee Pok
Experience the vibrant flavors of Singaporean street food with this Low Sodium Mee Pok recipe, a healthier twist on the classic dish! Perfectly tender Mee Pok noodles are tossed in a savory sauce made with low sodium soy, oyster, and fish sauces, balanced with a touch of chili paste for a gentle kick. Succulent strips of chicken, crisp bean sprouts, and vibrant choy sum are simmered in a light yet flavorful low sodium chicken broth, creating a dish that’s both satisfying and heart-friendly. Finished with aromatic garlic, caramelized shallots, and a sprinkling of fresh cilantro and green onions, this noodle dish is a feast for the senses—ready in just 35 minutes. Ideal for those seeking a lower sodium option without compromising on taste, this recipe offers a wholesome and irresistible way to enjoy a beloved street food favorite!
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Recipe Information
Ingredients
- 400 grams Mee Pok noodles
- 200 grams Chicken breast, skinless and boneless
- 500 milliliters Low sodium chicken broth
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce, low sodium
- 1 teaspoon Fish sauce, low sodium
- 1 teaspoon Chili paste
- 3 cloves Garlic cloves, minced
- 2 pieces Shallots, finely sliced
- 100 grams Bean sprouts
- 100 grams Choy sum, chopped
- 2 stalks Green onions, sliced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Vegetable oil
- 0.5 teaspoon White pepper
Instructions
Start by boiling a pot of water. Add the Mee Pok noodles and cook according to the package instructions (usually about 3 minutes) until they are tender but still firm. Drain and set aside.
While the noodles are cooking, slice the chicken breast into thin strips.
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced shallots and minced garlic, sautéing until fragrant and caramelized, about 2 minutes.
Add the chicken strips to the pan, cook until they are slightly browned and cooked through, approximately 5-7 minutes.
In a small bowl, mix together the low sodium soy sauce, low sodium oyster sauce, low sodium fish sauce, chili paste, and white pepper.
Pour the sauce mixture into the pan with the chicken, ensuring the chicken is well coated.
Add the low sodium chicken broth to the pan, bring the contents to a gentle simmer, and let it cook for an additional 2 minutes to combine flavors.
Add the bean sprouts and choy sum to the sauce mixture, cooking just until the vegetables are crisp-tender, about 2 more minutes.
Return to the cooked noodles, lightly coat them with the remaining 1 tablespoon of vegetable oil to prevent sticking, then add them to the pan and toss everything gently to coat thoroughly with the sauce.
Serve the Mee Pok hot, garnished with sliced green onions and chopped cilantro for added freshness and aroma.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.0 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1802 mg | 38% | |
*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.
