Low Sodium Chicken Yakisoba

Indulge in the savory simplicity of Low Sodium Chicken Yakisoba, a healthier spin on the classic Japanese stir-fried noodle dish that doesn’t compromise on flavor. This vibrant recipe features tender strips of chicken breast, perfectly cooked yakisoba noodles, and a medley of fresh, crisp vegetables like cabbage, carrots, and snow peas—all tossed in a light, flavorful sauce made with low sodium soy sauce, rice vinegar, and sesame oil. Ready in just 35 minutes, this dish is perfect for busy weeknights or an impressive meal prep option. With a focus on reduced sodium and wholesome ingredients, this recipe is a heart-smart way to enjoy your favorite takeout classic at home. Serve it straight from the wok for a piping hot, satisfying dinner that’s as colorful as it is delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless skinless chicken breast
• 10 oz Yakisoba noodles
• 2 cups Cabbage
• 1 large Carrot
• 1 medium Red bell pepper
• 1 cup Snow peas
• 3 stalks Green onions
• 1 tbsp Ginger
• 2 cloves Garlic
• 3 tbsp Vegetable oil
• 1 tbsp Low sodium soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tsp Cornstarch
• 2 tbsp Water
• 1 tsp Sesame oil

Directions

Step 1

Slice the chicken breast into thin strips.

Step 2

Bring a pot of water to boil and cook the yakisoba noodles according to the package directions, then drain and set aside.

Step 3

Shred the cabbage into thin strips and julienne the carrot and red bell pepper. Trim the ends of the snow peas and cut the green onions into 1-inch pieces. Mince the ginger and garlic.

Step 4

In a small bowl, mix together the low sodium soy sauce, rice vinegar, sugar, cornstarch, water, and sesame oil. Stir until the sugar and cornstarch dissolve completely.

Step 5

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they are cooked through and slightly browned. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining vegetable oil. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant.

Step 7

Add the cabbage, carrot, red bell pepper, snow peas, and green onions to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Step 8

Return the chicken to the skillet and add the cooked noodles. Pour the sauce over the mixture and toss everything to combine well, ensuring the sauce coats the noodles and vegetables evenly.

Step 9

Allow everything to cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly.

Step 10

Serve immediately, garnishing with additional sliced green onions if desired.

Nutrition Facts

Serving size	(1379.7g)

Amount per serving	% Daily Value*
Calories	1786.1

Total Fat 75.9g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 31.1g
Cholesterol 344.2mg	0%
Sodium 2383.7mg	0%
Total Carbohydrate 135.6g	0%
Dietary Fiber 15.3g	0%
Total Sugars 34.7g
Protein 148.5g	0%

Vitamin D 0IU	0%
Calcium 313.0mg	0%
Iron 12.8mg	0%
Potassium 2438.2mg	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: 37.5%

Protein: 32.6%

Carbs: 29.8%