Sugar-Free Wan Tan Mee
Indulge in a healthier twist on a classic Malaysian favorite with this Sugar-Free Wan Tan Mee recipe! Perfectly tender egg noodles are tossed in a flavorful sugar-free soy-based sauce, accompanied by silky homemade wan tans, succulent pan-seared chicken, and vibrant blanched baby bok choy. This delightful dish is packed with savory umami goodness, using sugar-free and low-sodium ingredients for a wholesome update on the traditional recipe. Easy-to-follow steps will guide you in creating a restaurant-quality meal right in your kitchen, complete with a garnish of fresh scallions and an optional bowl of comforting unsweetened chicken broth. A balanced, satisfying plate that's perfect for those seeking a refined, sugar-free alternative without sacrificing authentic flavors!
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Recipe Information
Ingredients
- 400 grams Fresh egg noodles (sugar-free)
- 200 grams Boneless chicken thighs
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Dark soy sauce (sugar-free)
- 2 teaspoons Sesame oil
- 2 tablespoons Oyster sauce (sugar-free or substitute with liquid aminos)
- 1 teaspoon White pepper
- 3 cloves Fresh garlic, minced
- 200 grams Baby bok choy
- 16 pieces Wan tan wrappers (sugar-free)
- 150 grams Minced chicken or shrimp
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 cups Chicken broth (unsweetened)
- 2 tablespoons Scallions, chopped
- 3 tablespoons Oil for frying (vegetable or peanut oil)
Instructions
Prepare the wan tan filling: In a mixing bowl, combine the minced chicken or shrimp, 0.5 teaspoons of salt, 0.5 teaspoons of pepper, and 1 minced clove of garlic. Mix until well combined.
Assemble the wan tan: Place about 1 teaspoon of filling in the center of each wan tan wrapper. Fold the wrapper over the filling to form a triangle, pinching the edges to seal. Repeat with all wrappers.
Cook the wan tan: Bring a pot of water to a boil. Boil the assembled wan tans for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Blanch the bok choy: In the same pot of boiling water, blanch the bok choy for 1-2 minutes until vibrant green and tender-crisp. Remove and set aside.
Cook the egg noodles: In the same pot, cook the egg noodles according to package instructions (typically 2-3 minutes). Drain and set aside.
Prepare the sauce: In a small saucepan over medium heat, combine low-sodium soy sauce, dark soy sauce, sesame oil, and oyster sauce. Stir in 1 minced clove of garlic and 1 teaspoon of white pepper. Heat for 1-2 minutes, then remove from heat.
Prepare the chicken: Heat 3 tablespoons of oil in a pan over medium heat. Add the chicken thighs and sear until cooked through and lightly browned, about 4-5 minutes per side. Remove and slice into thin strips.
Assemble the dish: In a large mixing bowl, toss the cooked noodles with the prepared sauce until evenly coated. Divide the noodles among 4 serving plates.
Top each plate of noodles with sliced chicken, boiled wan tan, and blanched bok choy. Garnish with chopped scallions.
Serve immediately: Enjoy the sugar-free Wan Tan Mee while hot, optionally with a side of unsweetened chicken broth for sipping.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 6958 mg | 303% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 3.9 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1859 mg | 40% | |
*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.
