Low Sodium Bami Goreng

Elevate your weeknight dinner game with this flavorful and heart-healthy twist on a classic Indonesian favorite: Low Sodium Bami Goreng. This recipe delivers all the savory, umami-rich goodness you love without the excess salt, pairing tender strips of chicken breast with vibrant, stir-fried vegetables like carrots, red bell pepper, and green cabbage. Fresh egg noodles are tossed in a perfectly balanced sauce made with low sodium soy sauce, a hint of coconut sugar, and fragrant aromatics like garlic, ginger, and shallots. Ready in just 35 minutes, this dish is quick, nutritious, and perfect for busy nights. A final squeeze of lime and a sprinkle of fresh cilantro make it irresistibly fresh and zesty. Whether you're cutting back on sodium or simply craving a wholesome, homemade version of bami goreng, this recipe is sure to satisfy!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams fresh egg noodles
• 250 grams boneless skinless chicken breast
• 1 carrot
• 1 red bell pepper
• 150 grams green cabbage
• 3 garlic cloves
• 2 shallots
• 1 tablespoon fresh ginger
• 3 tablespoons low sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon coconut sugar
• 2 tablespoons olive oil
• 1 lime
• 2 tablespoons fresh cilantro
• 0.5 teaspoon fresh ground black pepper

Directions

Step 1

Start by slicing the chicken breast into thin strips and set aside.

Step 2

Peel and julienne the carrot. Slice the red bell pepper and cabbage thinly.

Step 3

Mince the garlic cloves and shallots, and grate the ginger.

Step 4

Cook the fresh egg noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Step 5

In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until fully cooked. Remove the chicken from the wok and set aside.

Step 6

In the same wok, add the remaining tablespoon of olive oil. Stir in the minced garlic, shallots, and grated ginger, cooking for about 1-2 minutes until fragrant.

Step 7

Add the carrot, red bell pepper, and cabbage into the wok. Stir-fry for about 4 minutes until the vegetables are tender-crisp.

Step 8

Return the cooked chicken to the wok, and reduce the heat to medium.

Step 9

In a small bowl, whisk together the low sodium soy sauce, oyster sauce, and coconut sugar. Pour the mixture over the chicken and vegetables, stirring well to coat everything evenly.

Step 10

Add the cooked noodles to the wok and gently toss everything together until well combined and heated through, ensuring the noodles are fully coated with the sauce.

Step 11

Season with freshly ground black pepper and a squeeze of lime juice. Taste and adjust flavors if necessary.

Step 12

Remove from heat and garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1237.0g)

Amount per serving	% Daily Value*
Calories	1418.0

Total Fat 45.6g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 305.7mg	0%
Sodium 2530.6mg	0%
Total Carbohydrate 155.1g	0%
Dietary Fiber 18.3g	0%
Total Sugars 24.4g
Protein 98.8g	0%

Vitamin D 0IU	0%
Calcium 256.8mg	0%
Iron 11.1mg	0%
Potassium 1927.2mg	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: 28.8%

Protein: 27.7%

Carbs: 43.5%