Low Sodium Chicken Hakka Noodles

Savor the perfect balance of flavor and health with Low Sodium Chicken Hakka Noodles, a delightful spin on the classic Indo-Chinese favorite. Packed with tender strips of marinated chicken, crisp, colorful vegetables, and perfectly stir-fried noodles, this recipe is a wholesome, lower-sodium alternative to takeout. The use of low-sodium soy sauce and a touch of rice vinegar ensures the sauce remains flavorful yet heart-healthy, while sesame oil and a sprinkle of sesame seeds add a rich, nutty finish. Ideal for busy weeknights, this quick dish comes together in just 50 minutes and serves four, making it a satisfying yet guilt-free family meal. Garnish with fresh spring onions for a vibrant pop of color and enjoy this lighter, home-cooked take on your favorite noodle dish!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Boneless chicken breast
• 200 grams Hakka noodles
• 1 medium-sized Carrot
• 1 medium-sized Bell peppers (any color)
• 100 grams Cabbage
• 4 stalks Spring onion
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Rice vinegar
• 2 tablespoons Sesame oil
• 0.5 teaspoon Black pepper
• 2 tablespoons Oil
• 1 tablespoon Sesame seeds
• 0 as needed Water

Directions

Step 1

Start by slicing the chicken breast into thin strips. Marinate with ginger-garlic paste, 1 tablespoon of soy sauce, and black pepper. Set aside for 15 minutes.

Step 2

Boil water in a large pot and cook the Hakka noodles as per package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of sesame oil to prevent sticking.

Step 3

Julienne the carrot and bell pepper, thinly slice the cabbage, and chop the spring onions, keeping the green and white parts separate.

Step 4

Heat 2 tablespoons of oil in a large wok or pan over medium-high heat. Once hot, add the marinated chicken and stir-fry until fully cooked and browned, about 5-7 minutes. Remove from the pan and set aside.

Step 5

In the same pan, add the white parts of the spring onions, carrot, bell peppers, and cabbage. Stir-fry for 3-4 minutes, ensuring the vegetables remain crisp.

Step 6

Add back the cooked chicken, followed by the cooked noodles, and toss everything together.

Step 7

Pour in the remaining 1 tablespoon of soy sauce and rice vinegar. Mix well to combine all the flavors.

Step 8

Sprinkle the sesame seeds and the green parts of the spring onions. Toss for another minute and then remove from heat.

Step 9

Serve the Low Sodium Chicken Hakka Noodles hot, garnished with additional sesame seeds if desired.

Nutrition Facts

Serving size	(1056.2g)

Amount per serving	% Daily Value*
Calories	1366.7

Total Fat 80.8g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 15.0g
Cholesterol 215mg	0%
Sodium 2505.7mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 13.9g	0%
Total Sugars 17.8g
Protein 86.7g	0%

Vitamin D 0IU	0%
Calcium 210.4mg	0%
Iron 6.9mg	0%
Potassium 2033.2mg	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: 51.6%

Protein: 24.6%

Carbs: 23.7%