Low Sodium Stir-Fried Noodles with Chicken and Vegetables
Savor the perfect blend of flavor and nutrition with this Low Sodium Stir-Fried Noodles with Chicken and Vegetables recipe. Designed for those seeking a healthier take on classic stir-fry, this dish combines tender chicken strips, vibrant broccoli, carrots, and red bell peppers, all tossed in a lightly seasoned low-sodium soy and hoisin sauce. The addition of fresh ginger and garlic enhances the dish with a layer of aromatic depth, while the sesame oil and rice vinegar bring a delicate balance. Served over soft, low-sodium noodles, this quick and easy recipe comes together in just 35 minutes, making it ideal for busy weeknight dinners. Garnish with sliced green onions and optional unsalted peanuts for extra texture, and enjoy a wholesome, heart-smart meal that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce (low sodium, if available)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 8 ounces dried low sodium noodles
- 1 cup water
- 2 tablespoons unsalted peanuts (optional)
Instructions
Slice the chicken breast into bite-sized strips and set aside.
In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch until smooth. Add 1 tablespoon of water to thin if needed. Set the sauce aside.
Bring a large pot of water to a boil, and cook the dried noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes, or until no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the broccoli, julienned carrot, and red bell pepper to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet, and pour in the prepared sauce. Stir to coat the chicken and vegetables evenly.
Add the cooked noodles to the skillet and toss everything together, ensuring the noodles are evenly coated in the sauce.
Sprinkle the sliced green onions on top and mix gently. If desired, garnish with unsalted peanuts for added crunch.
Serve hot and enjoy your low sodium stir-fried noodles!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.0 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2276 mg | 48% | |
*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.
