Low Fat Yakisoba

Savor the flavors of traditional Japanese stir-fry with a healthy twist in this Low Fat Yakisoba recipe. Made with whole wheat yakisoba noodles and packed with vibrant, nutrient-rich vegetables like julienned carrots, shredded cabbage, bell peppers, and snap peas, this dish is as nutritious as it is delicious. A light yet flavorful sauce crafted from low-sodium soy sauce, vegetable broth, and a touch of sesame oil ensures every bite is perfectly seasoned without excess fat or sodium. Opt to include tender slices of lean chicken breast for a protein boost, or keep it vegetarian for a plant-based delight. Ready in just 30 minutes, this quick and easy low-fat recipe is ideal for busy weeknights while still satisfying your cravings for Japanese-style comfort food. Garnish with fresh green onions and a sprinkle of sesame seeds for the perfect finishing touch and serve piping hot for a meal the whole family will love.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 225 grams Whole wheat yakisoba noodles
• 1 teaspoon Olive oil
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Vegetable broth
• 0.5 teaspoon Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 Carrot, julienned
• 2 cups Cabbage, shredded
• 1 Bell pepper, thinly sliced
• 1 cup Snap peas
• 150 grams Lean chicken breast, thinly sliced (optional for non-vegetarian)
• 2 Green onions, chopped
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Bring a pot of water to a boil. Cook the whole wheat yakisoba noodles according to package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.

Step 2

In a small bowl, whisk together the low-sodium soy sauce, vegetable broth, and sesame oil to create the sauce. Set aside.

Step 3

Heat a large non-stick skillet or wok over medium heat. Add the olive oil and swirl to coat the pan.

Step 4

If using lean chicken breast, add the slices to the pan and cook for 3-4 minutes on each side until fully cooked. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the minced garlic and ginger. Sauté for 30 seconds until fragrant.

Step 6

Add the julienned carrot, shredded cabbage, bell pepper, and snap peas to the pan. Stir-fry the vegetables for 5-6 minutes until tender but still slightly crisp.

Step 7

Return the cooked noodles (and chicken, if using) to the pan. Pour the prepared sauce over the mixture and toss everything together until coated and heated through, about 2-3 minutes.

Step 8

Remove the yakisoba from the heat. Garnish with chopped green onions and sesame seeds, if desired.

Step 9

Serve immediately and enjoy your low-fat Yakisoba!

Nutrition Facts

Serving size	(1219.8g)

Amount per serving	% Daily Value*
Calories	1087.5

Total Fat 33.8g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 127.5mg	0%
Sodium 2494.7mg	0%
Total Carbohydrate 127.4g	0%
Dietary Fiber 28.2g	0%
Total Sugars 27.8g
Protein 79.0g	0%

Vitamin D 19.5IU	0%
Calcium 448.5mg	0%
Iron 14.9mg	0%
Potassium 2126.8mg	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: 26.9%

Protein: 28.0%

Carbs: 45.1%