Low Sodium Mie Zhajiang
Low Sodium Mie Zhajiang is a healthier take on the classic Chinese comfort dish, expertly combining bold flavors with nutritious ingredients. Featuring whole wheat noodles and lean ground turkey, this recipe keeps things light without sacrificing the rich, savory taste of traditional zhajiang sauce. A medley of zucchini, carrot, and aromatics like onion, garlic, and ginger adds fresh texture, while the low-sodium soy sauce and hoisin sauce blend into a perfectly balanced glaze. Simple yet satisfying, this quick stir-fry is ready in just 35 minutes and is ideal for weeknight dinners. Garnished with fresh green onions, it’s a wholesome way to enjoy an iconic noodle dish without excess salt. Perfect for those seeking a low-sodium meal that’s packed with flavor and easy to make!
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Recipe Information
Ingredients
- 8 oz Whole wheat noodles
- 8 oz Ground turkey
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 small Zucchini
- 1 small Carrot
- 3 tbsp Low sodium soy sauce
- 2 tbsp Hoison sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 0.5 tsp Black pepper
- 2 stalks Green onions
Instructions
Cook the whole wheat noodles according to package instructions, then drain and set aside.
While the noodles are cooking, finely chop the onion, mince the garlic, and grate the ginger.
Dice the zucchini and carrot into small pieces.
In a large pan over medium heat, add the sesame oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes until fragrant and the onion is translucent.
Add the ground turkey to the pan, breaking it up with a spoon, and cook until browned, about 5-6 minutes.
Stir in the diced zucchini and carrot. Cook for another 3-4 minutes until the vegetables start to soften.
In a small bowl, combine the low sodium soy sauce, hoison sauce, rice vinegar, cornstarch, and black pepper. Mix well.
Pour the sauce mixture into the pan with the turkey and vegetables. Stir everything together and let it simmer for 3-4 minutes until the sauce thickens.
Add the cooked noodles into the pan, gently tossing everything together to coat the noodles in the sauce.
Finely slice the green onions and sprinkle over the finished dish before serving.
Serve hot, dividing evenly among four plates.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 32.5 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1293 mg | 28% | |
*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.
