Low Sodium Pancit Canton
Elevate your mealtime with this vibrant Low Sodium Pancit Canton, a healthier twist on the beloved Filipino noodle dish. Packed with tender chicken strips, juicy shrimp, and a colorful medley of fresh vegetables like carrots, cabbage, and bell peppers, this recipe maintains all the rich, savory flavors you love with a fraction of the sodium. The classic Egg noodles are simmered in a flavorful combination of low sodium chicken broth, soy sauce, and oyster sauce, ensuring every bite is perfectly seasoned without compromising your health goals. Quick to prepare in just 45 minutes, this wholesome recipe offers a satisfying meal perfect for sharing with family or enjoying solo. Garnished with a spritz of lemon or calamansi, it’s a light and refreshing dish that doesn’t skimp on taste. Whether you're craving a comforting dinner or seeking to explore heart-friendly Asian cuisine, this Low Sodium Pancit Canton is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams Egg noodles (Pancit Canton noodles)
- 200 grams Boneless chicken breast
- 150 grams Medium-sized shrimp, peeled and deveined
- 1 medium Carrots, julienned
- 1 cup Cabbage, shredded
- 1 medium Red bell pepper, sliced
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 2 cups Low sodium chicken broth
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce, low sodium
- 2 tablespoons Olive oil
- 1 teaspoon Black pepper
- 1 piece Lemon or calamansi, for serving
Instructions
Begin by preparing the ingredients. Slice the chicken breast into thin strips and set aside.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until no longer pink, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the garlic and onions until fragrant and the onions are translucent.
Add the shrimp to the pan and cook until they turn pink, about 3 minutes. Remove from the pan and set aside with the chicken.
In the same pan, add the julienned carrots, shredded cabbage, and sliced red bell pepper. Stir-fry for 3 minutes or until the vegetables start to soften.
Pour in the low sodium chicken broth, low sodium soy sauce, and low sodium oyster sauce. Stir to combine.
Add the Pancit Canton noodles into the pan, ensuring they are submerged in the sauce. Cover and let it simmer for about 5 minutes or until the noodles are cooked and have absorbed most of the liquid.
Return the cooked chicken and shrimp to the pan. Stir well to combine all the ingredients, and season with black pepper.
Transfer the Pancit Canton to a serving platter and garnish with a squeeze of lemon or calamansi for added flavor.
Serve hot and enjoy your low sodium Pancit Canton!
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 23.6 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2685 mg | 57% | |
*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.
