Low Sodium Mie Ayam
Delight in the comforting flavors of **Low Sodium Mie Ayam**, a healthier take on the beloved Indonesian chicken noodle dish. This recipe retains all the signature savory and aromatic notes while prioritizing low-sodium alternatives, making it a heart-friendly meal option. Tender pieces of chicken are simmered in a rich broth flavored with garlic, ginger, and low-sodium soy and oyster sauces, then paired with springy egg noodles and crisp vegetables like bok choy and bean sprouts. A dash of white pepper adds warmth, while fresh cilantro and a squeeze of lime brighten each bowl. Ready in just 45 minutes, this dish is perfect for a satisfying yet mindful weeknight dinner. Ideal for those seeking lower-sodium recipes that don’t compromise on authenticity or taste!
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Recipe Information
Ingredients
- 400 grams Fresh egg noodles
- 300 grams Chicken breast
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Oyster sauce, low sodium
- 1 teaspoon Sesame oil
- 200 grams Bok choy, chopped
- 500 milliliters Chicken stock, low sodium
- 4 units Spring onions, chopped
- 100 grams Bean sprouts
- 1 teaspoon White pepper
- 50 grams Cilantro leaves, for garnish
- 1 unit Lime, sliced
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large pot of boiling water, cook the egg noodles according to package instructions until al dente, then drain and set aside.
In a large pan or wok over medium heat, add olive oil and heat until shimmering.
Add minced garlic and ginger to the pan, sauté for about 1-2 minutes until fragrant.
Add the chicken pieces to the pan, cooking until they are browned and cooked through, approximately 5-7 minutes.
Once the chicken is cooked, add low sodium soy sauce, low sodium oyster sauce, and sesame oil. Stir to coat the chicken well.
Add chopped bok choy, and cook until slightly wilted, about 3 minutes.
Pour in low sodium chicken stock and bring to a simmer. Let it cook for an additional 5 minutes for flavors to meld.
In serving bowls, divide the cooked noodles, then ladle the chicken mixture over the noodles.
Top each serving with bean sprouts, chopped spring onions, and a dash of white pepper.
Garnish with fresh cilantro leaves and serve with a lime wedge on the side for squeezing over the top.
Enjoy your flavorful low sodium Mie Ayam!
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 12.9 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2324 mg | 49% | |
*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.
