Low Sodium Pansit Bihon
Savor the authentic flavors of the Philippines with a healthier twist in this **Low Sodium Pansit Bihon** recipe! This dish celebrates the essence of traditional pansit bihon—stir-fried rice noodles infused with tender chicken, a vibrant medley of vegetables, and savory seasonings—all while being mindful of your sodium intake. Using low sodium chicken broth and soy sauce keeps this classic Filipino favorite light yet flavorful, while fresh ingredients like julienned carrots, crunchy green beans, and crisp cabbage add both nutritional value and irresistible texture. Ready in under 45 minutes, this quick and easy meal is perfect for busy weeknights or special gatherings. Garnished with fresh cilantro and served alongside zesty lemon wedges, every bite is a delightful balance of freshness and depth. Whether you're embracing a low-sodium diet or just looking to indulge in something wholesome, this pansit bihon recipe is a must-try!
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Recipe Information
Ingredients
- 8 ounces Rice noodles (bihon)
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 medium Onion, sliced
- 8 ounces Boneless skinless chicken breast, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Green beans, cut into 1-inch pieces
- 2 cups Cabbage, shredded
- 1 medium Red bell pepper, sliced
- 3 cups Low sodium chicken broth
- 2 tablespoons Low sodium soy sauce
- 0.5 teaspoon Black pepper
- 1 Lemon wedges, for serving
- 2 tablespoons Fresh cilantro, chopped
Instructions
Soak the rice noodles in warm water for about 10 minutes until pliable. Drain and set aside.
In a large skillet or wok, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add sliced onion and sauté for 2-3 minutes until they become translucent.
Increase the heat to medium-high and add the chicken slices. Cook for about 5-7 minutes until lightly browned and cooked through.
Stir in julienned carrots and cut green beans, and cook for an additional 3 minutes, until they begin to soften.
Add the cabbage and red bell pepper slices to the mixture and continue to stir-fry for another 2 minutes.
Pour in the low sodium chicken broth and low sodium soy sauce. Bring the mixture to a simmer.
Add the drained rice noodles to the skillet, tossing gently to coat the noodles with the vegetable and chicken mixture.
Season with black pepper and continue to cook for another 5 minutes, stirring occasionally, until the noodles are fully cooked and have absorbed most of the liquid.
Remove from heat and garnish with fresh cilantro.
Serve hot with lemon wedges on the side for added flavor.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 28.4 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2888 mg | 61% | |
*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.
