Heart-Healthy Hokkien Mee
Elevate your weeknight dinner with this Heart-Healthy Hokkien Mee, a lighter take on the beloved Malaysian noodle dish. Loaded with whole grain Hokkien noodles, tender prawns, lean chicken breast, and a vibrant medley of bok choy, carrots, and bean sprouts, this recipe is as nutritious as it is flavorful. A reduced-sodium sauce made from chicken stock and soy sauce keeps the dish heart-friendly without sacrificing taste, while a drizzle of fragrant sesame oil and a splash of lemon juice add layers of irresistible aroma and zest. Ready in just 40 minutes, this wholesome, low-sodium stir-fry is perfect for busy families looking for a quick yet satisfying meal. Make it tonight and savor the balance of bold flavors and guilt-free nourishment!
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Ingredients
- 400 grams Whole grain Hokkien noodles
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 200 grams Fresh prawns, peeled and deveined
- 150 grams Skinless chicken breast, thinly sliced
- 100 grams Bok choy, cut into bite-sized pieces
- 100 grams Carrots, julienned
- 250 milliliters Low-sodium chicken stock
- 2 tablespoons Reduced-sodium soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 100 grams Bean sprouts
- 1 bunch Spring onions, chopped
- 1 unit Lemon, cut into wedges
Directions
Step 1
Bring a pot of water to boil and cook the whole grain Hokkien noodles according to the package instructions. Drain and set aside.
Step 2
In a wok or large frying pan, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Step 3
Add the prawns and chicken breast slices to the wok, stir-frying until the prawns turn pink and the chicken is cooked through, about 4-5 minutes.
Step 4
Add the bok choy and carrots, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Step 5
Pour in the low-sodium chicken stock and reduced-sodium soy sauce. Stir to combine and bring to a simmer.
Step 6
Add the cooked noodles to the wok, tossing gently to ensure they are well-coated with the sauce.
Step 7
Drizzle sesame oil over the noodles and sprinkle white pepper. Stir to combine everything evenly.
Step 8
Gently fold in the bean sprouts, cooking for an additional minute just until they start to soften.
Step 9
Transfer the Hokkien Mee to serving plates, garnish with chopped spring onions, and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | (1523.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1393.7 |
| Total Fat 39.8g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 487.5mg | 0% |
| Sodium 2884.0mg | 0% |
| Total Carbohydrate 155.3g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 17.7g | |
| Protein 114.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 519.3mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2543.5mg | 0% |
Source of Calories