Low Sodium Dan Dan Noodles
Elevate your weeknight dinner routine with these bold and flavorful Low Sodium Dan Dan Noodles, a healthier twist on the classic Sichuan dish. Made with hearty whole wheat noodles, lean ground chicken, and a velvety, umami-rich sauce crafted from low sodium soy sauce, unsalted peanut butter, and a hint of chili oil, this recipe manages to keep the sodium in check without compromising on taste. Fresh aromatics like garlic, ginger, and scallions, along with a touch of Sichuan peppercorn heat, bring authentic Chinese flavors to your table. Finished with crisp bok choy and a refreshing cucumber garnish, these noodles deliver the perfect balance of spice, texture, and nourishment in just 35 minutes. Ideal for busy families or meal preppers looking for a wholesome, satisfying dinner packed with flavor, minus the guilt.
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Ingredients
- 8 oz Whole wheat noodles
- 8 oz Lean ground chicken
- 3 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Chili oil
- 1 tbsp Toasted sesame oil
- 2 tbsp Unsalted smooth peanut butter
- 1 cup Low sodium chicken broth
- 2 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 4 Scallions, thinly sliced
- 1 Cucumber, julienned
- 1 tsp Crushed red pepper flakes
- 1 tsp Sichuan peppercorns, ground
- 1 cup Bok choy, chopped
Directions
Step 1
Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat 1 tablespoon of chili oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Step 3
Add the ground chicken to the skillet. Cook and stir until fully cooked and browned, around 5-7 minutes.
Step 4
In a small bowl, whisk together low sodium soy sauce, rice vinegar, toasted sesame oil, unsalted peanut butter, low sodium chicken broth, and 1 tablespoon of chili oil to form a sauce.
Step 5
Pour the sauce into the skillet with the cooked chicken. Stir well to coat the chicken and allow the sauce to simmer for 2-3 minutes.
Step 6
Add crushed red pepper flakes and ground Sichuan peppercorns to the skillet, stirring to incorporate them into the sauce.
Step 7
Toss the cooked noodles in the skillet with the chicken and sauce until well combined. Add sliced scallions and chopped bok choy, cooking for another 2 minutes until greens are tender.
Step 8
Serve the noodles hot, garnished with julienned cucumber on top for added crunch and freshness.
Nutrition Facts
| Serving size | (1158.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1266.7 |
| Total Fat 77.9g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 195.0mg | 0% |
| Sodium 2561.9mg | 0% |
| Total Carbohydrate 87.0g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 9.7g | |
| Protein 72.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 336.2mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1994.6mg | 0% |
Source of Calories