Low Sodium Bakmi Ayam Jamur
Indulge in the comforting flavors of *Low Sodium Bakmi Ayam Jamur*, a healthier twist on the beloved Indonesian noodle dish. This recipe combines tender egg noodles with succulent diced chicken and earthy shiitake mushrooms, all tossed in a savory yet light sauce made with low sodium soy sauce and chicken broth. Fragrant garlic, ginger, and sesame oil create an aromatic base, while a handful of wilted spinach and a sprinkle of fresh spring onions add a burst of color and nutrients. Quick to prepare in under 35 minutes, this dish is perfect for weeknight dinners or satisfying cravings without overindulging in sodium. Enjoy the rich, umami-packed taste of this classic dish while keeping it wholesome and balanced. Perfectly suited for health-conscious foodies, this recipe is a must-try for fans of Asian-inspired cuisine!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams fresh egg noodles
- 300 grams boneless chicken breast, diced
- 150 grams shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 200 milliliters chicken broth, low sodium
- 0.5 teaspoon white pepper
- 4 stalks spring onions, chopped
- 100 grams spinach leaves, washed
Directions
Step 1
Bring a large pot of water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the diced chicken and cook until it turns golden brown and is cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger until fragrant, about 1 minute.
Step 4
Add the sliced shiitake mushrooms to the pan and cook until they soften, about 4-5 minutes.
Step 5
Return the cooked chicken to the pan. Add the low sodium soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to coat the chicken and mushrooms evenly.
Step 6
Pour in the low sodium chicken broth and bring the mixture to a simmer. Cook for an additional 3-4 minutes.
Step 7
Add the cooked noodles and spinach leaves to the pan. Toss everything together until the noodles are well coated with sauce, and the spinach wilts.
Step 8
Remove from heat and garnish with chopped spring onions before serving. Enjoy your low sodium Bakmi Ayam Jamur!
Nutrition Facts
| Serving size | (1367.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1693.5 |
| Total Fat 75.3g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 28.6g | |
| Cholesterol 371mg | 0% |
| Sodium 3171.6mg | 0% |
| Total Carbohydrate 131.7g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 7.4g | |
| Protein 125.0g | 0% |
| Vitamin D 30IU | 0% |
| Calcium 277.5mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2332.5mg | 0% |
Source of Calories