Low Sodium Wan Tan Mee
Indulge in the flavorful comfort of Low Sodium Wan Tan Mee, a wholesome twist on the beloved Malaysian noodle dish that’s perfect for those watching their sodium intake. This recipe features springy fresh egg noodles tossed in a fragrant low sodium soy sauce and sesame oil blend, complemented by juicy homemade chicken wontons and tender blanched Choy Sum. A light wonton soup made from low sodium chicken broth ties the dish together, offering a satisfying yet health-conscious meal. Quick to prepare in just 40 minutes, this recipe is ideal for busy weeknights or a cozy weekend treat. With simple techniques and pantry-friendly ingredients, this Low Sodium Wan Tan Mee serves up the comforting street food flavors you love, but in a health-friendly way!
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Recipe Information
Ingredients
- 250 grams Fresh egg noodles (low sodium, if available)
- 150 grams Boneless chicken breast
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 250 milliliters Low sodium chicken broth
- 0.5 teaspoon Ground white pepper
- 1 teaspoon Cornstarch
- 1 teaspoon Water
- 12 pieces Fresh wonton wrappers
- 200 grams Choy Sum (Chinese greens)
- 1 teaspoon Minced garlic
- 1 tablespoon Light oyster sauce (low sodium, optional)
- 1 tablespoon Neutral-flavored oil (e.g., canola or vegetable oil)
Instructions
1. Begin by preparing the wonton filling. Mince the chicken breast finely, or use a food processor to achieve a smooth texture. In a small bowl, mix the minced chicken with 1 teaspoon of low sodium soy sauce, 0.5 teaspoon of sesame oil, and a pinch of white pepper.
2. To seal the wontons, place a small amount (about 1 teaspoon) of the chicken filling in the center of each wonton wrapper. Wet the edges of the wrapper with a little water, fold it into a triangle, and press the edges to seal. Bring the two corners of the base of the triangle together, overlapping slightly, and press to form a classic wonton shape. Repeat for all pieces.
3. Heat 250ml of low sodium chicken broth in a small saucepan. Bring to a boil, reduce to a simmer, and set aside to use as wonton soup.
4. Bring a large pot of water to a gentle boil. Add the wontons and cook for 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
5. Using the same pot of water, blanch the Choy Sum for 1-2 minutes until tender. Remove and plunge into ice water to preserve its bright green color. Drain and set aside.
6. In a small bowl, whisk together 1 tablespoon of low sodium soy sauce, 0.5 teaspoon of sesame oil, and 1 tablespoon of light oyster sauce (if using) to make the seasoning sauce for the noodles.
7. Cook the egg noodles according to the package instructions, typically 2-3 minutes in boiling water. Drain well.
8. Heat 1 tablespoon of neutral oil in a pan over medium heat. Sauté the minced garlic briefly until fragrant, about 30 seconds. Add the cooked egg noodles and toss them well with the prepared seasoning sauce. Remove from heat.
9. Assemble the dish by dividing the seasoned noodles between two plates. Arrange the blanched Choy Sum and cooked wontons on the side. Serve the bowls of light wonton soup on the side for added flavor and hydration.
10. Garnish with a sprinkle of ground white pepper or a drizzle of sesame oil for an extra burst of flavor, if desired. Serve immediately and enjoy your Low Sodium Wan Tan Mee!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 212 mg | 70% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1386 mg | 29% | |
*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.
