Low Fat Kolo Mee

Experience the lighter, healthier side of a Malaysian classic with this Low Fat Kolo Mee recipe! This guilt-free twist on a beloved comfort food features springy egg noodles tossed in a flavorful medley of low-sodium soy sauce, fish sauce, and oyster sauce, balanced with the nutty aroma of sesame oil. Tender strips of skinless chicken breast and crisp bok choy add a protein-packed and vitamin-rich boost to every bite, while a fragrant garlic and chicken broth base ties everything together. Perfect for a quick, nutritious meal, this savory dish is ready in just 40 minutes and makes four satisfying servings. Whether you’re watching your calorie intake or simply craving a lighter take on Asian street food, Low Fat Kolo Mee delivers big taste while keeping it wholesome.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams egg noodles
• 200 grams skinless chicken breast
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 0.5 teaspoon white pepper
• 2 cloves garlic
• 200 grams bok choy
• 250 milliliters chicken broth
• 2 stalks spring onions
• 1 teaspoon sesame oil

Directions

Step 1

Begin by boiling a pot of water. Cook the egg noodles according to the packet instructions, approximately 3-5 minutes. Drain, rinse under cold water to stop cooking, and set aside.

Step 2

In a small bowl, mix together the low-sodium soy sauce, fish sauce, oyster sauce, and white pepper. Set aside for seasoning later.

Step 3

Mince the garlic cloves finely, and slice the spring onions thinly, separating the white and green parts.

Step 4

Slice the skinless chicken breast into thin strips and marinate with one tablespoon of the sauce mixture for about 10 minutes.

Step 5

Heat a non-stick pan over medium heat and add the minced garlic. Saute until fragrant, then add the marinated chicken strips. Cook until the chicken is no longer pink.

Step 6

Add 100 milliliters of the chicken broth to the pan, followed by the remaining sauce mixture. Stir well and let it simmer for a few minutes until the chicken is cooked through.

Step 7

In the same pot used for the noodles, bring water to a boil and blanch the bok choy for 1-2 minutes until tender. Drain and set aside.

Step 8

In a separate pan over medium heat, pour the remaining chicken broth and bring to a simmer. Add a teaspoon of sesame oil for flavor.

Step 9

Toss the cooked noodles with the chicken and sauce until well combined.

Step 10

Serve the noodles in bowls, topped with cooked chicken slices, blanched bok choy, and garnished with the green parts of the spring onions.

Nutrition Facts

Serving size	(1166.6g)

Amount per serving	% Daily Value*
Calories	1098.8

Total Fat 29.6g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 280.4mg	0%
Sodium 3518.5mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 8.1g	0%
Total Sugars 5.2g
Protein 91.7g	0%

Vitamin D 0.4IU	0%
Calcium 319.8mg	0%
Iron 11.6mg	0%
Potassium 1283.7mg	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: 24.5%

Protein: 33.7%

Carbs: 41.9%