Low Sodium Seafood Chow Mein
Dive into the fresh and flavorful world of **Low Sodium Seafood Chow Mein**, a heart-healthy twist on a beloved Asian classic! This vibrant dish combines succulent shrimp and tender sea scallops with crisp-tender vegetables like carrots, snap peas, and bell peppers, all tossed with perfectly cooked chow mein noodles. Featuring a delicate sauce made with low sodium soy sauce, unsalted vegetable broth, and fragrant accents of ginger and garlic, this recipe delivers bold flavors without excessive salt. Ideal for a quick yet satisfying weeknight dinner, this 40-minute meal is light, nutritious, and packed with protein and wholesome veggies. Finish with a touch of sesame oil for an aromatic flair, and enjoy a guilt-free takeout favorite from the comfort of your own kitchen!
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Recipe Information
Ingredients
- 8 ounces chow mein noodles
- 8 ounces shrimp, peeled and deveined
- 8 ounces sea scallops
- 2 tablespoons vegetable oil
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 4 stalks green onions, sliced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 cup unsalted vegetable broth
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
- 1 teaspoon sesame oil
Instructions
Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package instructions, until tender. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add shrimp and scallops, and stir-fry for 3-4 minutes until they are cooked through and opaque. Remove seafood from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Stir in the carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the green onions, ginger, and garlic to the vegetables. Cook for an additional 1-2 minutes, ensuring the garlic and ginger are fragrant but not burnt.
In a small bowl, mix low sodium soy sauce, unsalted vegetable broth, cornstarch, and black pepper until well combined.
Return the cooked seafood to the skillet with the vegetables. Pour the soy sauce mixture over the top. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Add the cooked noodles to the skillet and toss everything together to ensure the noodles and seafood are evenly coated with the sauce.
Drizzle with sesame oil, give a final toss, and serve immediately hot. Enjoy your low sodium seafood chow mein!
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 61.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.4 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2800 mg | 60% | |
*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.
