Low Sodium Vegetable Chow Mein
Savor the vibrant flavors of this Low Sodium Vegetable Chow Mein, a healthy twist on a takeout classic that's perfect for anyone mindful of their sodium intake. Featuring tender chow mein noodles, crisp-tender vegetables like broccoli, bell peppers, and snow peas, and a light yet flavorful homemade sauce made with low sodium soy sauce and unsalted vegetable broth, this dish strikes the perfect balance of taste and nutrition. Infused with aromatic garlic and ginger, and finished with a sprinkle of green onions and optional sesame seeds, this quick 30-minute recipe is a satisfying, wholesome meal the entire family will love. Ideal for anyone craving a guilt-free, vegetable-packed Asian-inspired dinner, this Low Sodium Vegetable Chow Mein is as easy on your heart as it is on your taste buds!
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Recipe Information
Ingredients
- 8 ounces Chow mein noodles (low sodium or plain)
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced or grated
- 1 cup Carrots, julienned
- 1 cup Bell peppers (red, yellow, or green), thinly sliced
- 1.5 cups Broccoli florets
- 1 cup Snow peas
- 3 stalks Green onions, chopped
- 3 tablespoons Low sodium soy sauce
- 3 tablespoons Vegetable broth (unsalted or low sodium)
- 1 tablespoon Oyster sauce (low sodium; optional)
- 1 teaspoon Cornstarch
- 1 teaspoon Water
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cook the chow mein noodles according to package instructions, omitting any salt from the boiling water. Drain, rinse with cold water, and set aside.
In a small bowl, mix the low sodium soy sauce, vegetable broth, optional low sodium oyster sauce, cornstarch, and water to create the sauce. Stir well and set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and cook for about 30 seconds until fragrant.
Add the carrots, bell peppers, broccoli florets, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes or until they are crisp-tender.
Add the cooked noodles to the skillet and toss them with the vegetables.
Pour the prepared sauce over the noodles and vegetables. Toss everything together to coat evenly. Continue to cook for 2-3 minutes until the sauce thickens slightly.
Remove from heat and sprinkle with chopped green onions and optional sesame seeds for garnish.
Serve hot and enjoy your low sodium vegetable chow mein!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 25.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1612 mg | 34% | |
*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.
