Low Sodium Stir-Fried Noodles with Vegetables and Chicken
Elevate your weeknight dinners with this flavorful and healthy recipe for Low Sodium Stir-Fried Noodles with Vegetables and Chicken. Brimming with vibrant, colorful veggies like broccoli, snap peas, and bell peppers, paired with tender marinated chicken strips, this dish delivers a satisfying, nutrient-packed meal without compromising on flavor. The tangy stir-fry sauce features low-sodium soy sauce, honey, garlic, and fresh ginger for a perfectly balanced taste, while whole wheat noodles add heartiness and fiber. Ready in just 35 minutes and tailored for four servings, it's a quick and wholesome option for busy schedules. Finished with green onions and optional toasted sesame seeds for a touch of crunch, this low sodium stir-fry is a crowd-pleaser that’s as delicious as it is good for you. Perfect for anyone seeking healthy noodle recipes, easy chicken stir-fry ideas, or low-sodium dinner inspirations!
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) boneless, skinless chicken breast
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon sesame oil
- 3 tablespoons low-sodium chicken broth
- 1 teaspoon honey
- 1 teaspoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 1 large (julienned) carrot
- 2 cups broccoli florets
- 1 medium (sliced) red bell pepper
- 1 cup snap peas
- 2 tablespoons neutral oil (e.g., canola or avocado oil)
- 8 ounces cooked whole wheat noodles
- 2 stalks (sliced for garnish) green onions (scallions)
- 1 teaspoon (optional, for garnish) toasted sesame seeds
Instructions
Cut the chicken breast into thin strips and place in a small bowl. Marinate the chicken with 1 tablespoon of low-sodium soy sauce and 1 teaspoon of cornstarch. Let it sit for 10 minutes while preparing the ingredients.
In a separate small bowl, mix together the remaining 1 tablespoon of low-sodium soy sauce, sesame oil, low-sodium chicken broth, honey, grated ginger, and minced garlic to create the stir-fry sauce. Set aside.
Prepare all the vegetables: julienne the carrot, slice the bell pepper, and trim the snap peas. Ensure the broccoli florets are bite-sized.
Cook the whole wheat noodles according to package instructions, drain, and set aside.
Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Once hot, stir-fry the chicken strips until fully cooked and golden brown, about 4-5 minutes. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of neutral oil to the pan. Toss in the carrots, broccoli, red bell pepper, and snap peas, and stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Add the cooked noodles and chicken back to the pan. Pour the prepared stir-fry sauce over the mixture and toss everything together to coat evenly. Cook for an additional 2-3 minutes until heated through.
Plate the stir-fried noodles and vegetables, and garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 21.5 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1222 mg | 26% | |
*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.
