Low Sodium Ban Mian
Savor the comforting warmth of Low Sodium Ban Mian, a healthier twist on the classic Chinese noodle dish. This recipe features tender, fresh flat wheat noodles bathed in a rich, aromatic broth made with unsalted chicken stock, low sodium soy sauce, and a hint of ginger and garlic for depth. Packed with lean ground chicken, earthy shiitake mushrooms, and crisp baby bok choy, it’s a nutrient-dense meal that doesn’t compromise on flavor. A drizzle of sesame oil and a sprinkling of fresh green onions add the perfect finishing touch to this wholesome dish. Ready in under an hour, this low sodium noodle soup is ideal for anyone craving authentic comfort food without the extra salt. Perfect for weeknight dinners or cozy weekends, it's a must-try for lovers of hearty, Asian-inspired meals!
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Ingredients
- 400 grams fresh flat wheat noodles
- 250 grams ground chicken
- 2 cloves minced garlic
- 2 stalks chopped green onion
- 100 grams shiitake mushrooms, sliced
- 200 grams baby bok choy
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- 750 ml unsalted chicken broth
- 1 inch piece ginger, thinly sliced
- 1 tablespoon sesame oil
- 0.5 teaspoon white pepper
- 1 tablespoon neutral oil (such as vegetable or canola oil)
Directions
Step 1
Start by boiling water in a large pot. Once boiling, add the fresh flat wheat noodles and cook according to package instructions until just tender. Drain and set aside.
Step 2
Heat the neutral oil in a large wok or skillet over medium heat. Add the minced garlic and sliced ginger, stirring until fragrant.
Step 3
Add the ground chicken to the pan, breaking it apart with a spatula and cooking until fully browned.
Step 4
Add the sliced shiitake mushrooms to the pan and continue to stir-fry for about 3 minutes until they begin to soften.
Step 5
Pour in the unsalted chicken broth, low sodium soy sauce, dark soy sauce, and white pepper. Stir to combine and let it simmer for 5 minutes.
Step 6
While the sauce is simmering, rinse the baby bok choy and cut each piece in half lengthwise.
Step 7
Add the baby bok choy to the broth and let it cook for about 3-4 minutes until bright green and tender.
Step 8
Divide the cooked noodles into serving bowls, ladle the hot broth and ingredients over the noodles.
Step 9
Drizzle each bowl with a little sesame oil and garnish with chopped green onions before serving.
Nutrition Facts
| Serving size | (1847.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1328.4 |
| Total Fat 54.8g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 212.1mg | 0% |
| Sodium 3407.1mg | 0% |
| Total Carbohydrate 133.6g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 7.8g | |
| Protein 81.8g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 374.0mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2907.9mg | 0% |
Source of Calories