Low Fat Chicken Hakka Noodles

Savor the delightful fusion of health and flavor with this Low Fat Chicken Hakka Noodles recipe, a guilt-free twist on a classic Asian street food favorite! Made with wholesome whole wheat noodles, lean boneless chicken breast, and a medley of colorful, crisp vegetables like green bell peppers, carrots, and cabbage, this dish comes together in just 35 minutes. Lightly stir-fried in heart-healthy olive oil and seasoned with low-sodium soy sauce, garlic, ginger, and a hint of red chili flakes, it’s a perfect balance of savory and zesty. This quick and easy recipe delivers the indulgence of your favorite takeout while staying low-fat and packed with nutrients, making it ideal for busy weeknights or meal prep. Serve it piping hot, garnished with fresh spring onions, for a satisfying, restaurant-quality meal at home! Keywords: low-fat chicken Hakka noodles, healthy stir-fry, whole wheat noodles recipe, easy weeknight dinner, light Asian noodles.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Whole wheat noodles
• 200 grams Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Green bell pepper, sliced
• 1 medium Carrot, julienned
• 100 grams Cabbage, shredded
• 2 tablespoons Soy sauce, low sodium
• 1 tablespoon White vinegar
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 2 stalks Spring onions, chopped
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Cook the whole wheat noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

Step 2

Slice the boneless, skinless chicken breast into thin strips.

Step 3

Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat.

Step 4

Add the minced garlic and ginger to the wok and sauté for about 30 seconds until fragrant.

Step 5

Add the sliced chicken strips to the wok and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.

Step 6

Add the green bell pepper, carrot, and cabbage to the wok and stir-fry for 3-4 minutes until the vegetables are slightly tender yet still crisp.

Step 7

Reduce the heat to medium and add the cooked noodles to the wok.

Step 8

Pour in the low sodium soy sauce and white vinegar, tossing everything to combine evenly.

Step 9

Season with black pepper, salt, and red chili flakes, stirring well to distribute the flavors.

Step 10

Finally, add the chopped spring onions and give the noodles one last toss.

Step 11

Serve hot, garnished with extra spring onions or chili flakes if desired.

Nutrition Facts

Serving size	(831.8g)

Amount per serving	% Daily Value*
Calories	886.9

Total Fat 24.1g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 170mg	0%
Sodium 2406.4mg	0%
Total Carbohydrate 92.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 10.8g
Protein 81.8g	0%

Vitamin D 10IU	0%
Calcium 183.4mg	0%
Iron 7.7mg	0%
Potassium 1641.0mg	0%

*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.

Source of Calories

Fat: 23.7%

Protein: 35.8%

Carbs: 40.4%