Low Sodium Pancit Bihon
Discover the vibrant flavors of the Philippines with this heart-healthy twist on a classic dish: Low Sodium Pancit Bihon. This recipe swaps traditional high-sodium ingredients for low sodium alternatives without sacrificing taste. Featuring tender rice stick noodles, lean chicken breast, and a colorful medley of carrots, cabbage, and green beans, this stir-fried noodle dish is packed with nutrients and freshness. A flavorful broth made with low sodium chicken stock and soy sauce brings everything together, while a spritz of lemon juice adds a zesty finish. Perfectly balanced and ready in under an hour, this guilt-free version of Pancit Bihon is ideal for family gatherings or a weeknight dinner. Garnish with scallions and serve alongside lemon wedges for a burst of brightness in every bite.
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Recipe Information
Ingredients
- 200 grams Rice stick noodles (Bihon)
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 medium Onion, sliced
- 200 grams Boneless, skinless chicken breast, thinly sliced
- 1 medium Carrot, julienned
- 200 grams Cabbage, shredded
- 100 grams Green beans, sliced diagonally
- 2 cups Low sodium chicken broth
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Lemon juice
- 1 teaspoon Black pepper
- 2 stalks Scallions, chopped
- 1 Lemon, sliced into wedges
Instructions
Soak the rice stick noodles in warm water for 10 minutes or until they are soft. Drain and set aside.
In a large pan or wok, heat the vegetable oil over medium heat.
Add the minced garlic and sliced onion, and sauté until the onions are translucent.
Add the thinly sliced chicken breast to the pan and cook until it is no longer pink, about 5-7 minutes.
Stir in the julienned carrots, shredded cabbage, and sliced green beans. Cook for 5 minutes or until the vegetables are tender-crisp.
Pour in the low sodium chicken broth and low sodium soy sauce. Stir to combine and bring the mixture to a simmer.
Add the soaked and drained rice stick noodles into the pan. Mix everything together, ensuring the noodles are evenly coated with the sauce.
Continue to cook until the liquid is absorbed and the noodles are cooked through, about 3-5 minutes.
Drizzle with lemon juice and season with black pepper. Stir well to combine.
Garnish with chopped scallions and serve hot, with lemon wedges on the side.
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 22.4 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2415 mg | 51% | |
*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.
