Low Sodium Drunken Noodles

Satisfy your craving for bold, savory flavors with this Low Sodium Drunken Noodles recipe—a heart-healthy twist on the beloved Thai classic. Packed with tender rice noodles, juicy chicken, and a colorful medley of crisp vegetables like red bell peppers, carrots, and broccoli, this dish delivers on both flavor and nutrition. A balanced, lower-sodium sauce made with soy sauce, fish sauce, oyster sauce, lime juice, and just a hint of heat from red chili flakes ties everything together in a mouthwatering stir-fry. Fresh basil leaves lend an aromatic punch, while the quick cooking time makes it a perfect weeknight dinner. Enjoy this lightened-up version of drunken noodles without compromising on its signature rich and spicy taste!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Wide rice noodles
• 2 tablespoons Vegetable oil
• 4 Garlic cloves, minced
• 1 Red bell pepper, thinly sliced
• 1 Onion, sliced
• 2 Carrots, julienned
• 1 cup Broccoli florets
• 8 ounces Chicken breast, thinly sliced
• 1 cup Fresh basil leaves
• 3 tablespoons Low sodium soy sauce
• 1 tablespoon Fish sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Lime juice
• 0.5 teaspoon Red chili flakes
• 1 teaspoon Brown sugar

Directions

Step 1

Cook the rice noodles according to the package instructions until just al dente. Drain and set aside.

Step 2

In a small bowl, mix together the low sodium soy sauce, fish sauce, oyster sauce, lime juice, red chili flakes, and brown sugar. Stir until the sugar dissolves and set the sauce aside.

Step 3

Heat a large wok or non-stick skillet over medium-high heat and add the vegetable oil.

Step 4

Add the minced garlic to the pan and stir-fry for about 30 seconds until fragrant.

Step 5

Add the sliced red bell pepper, onion, carrots, and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are tender yet still crisp.

Step 6

Push the vegetables to the side of the pan and add the sliced chicken breast. Cook the chicken for about 4-5 minutes until it's no longer pink and cooked through.

Step 7

Add the cooked rice noodles to the pan with the vegetables and chicken. Pour the prepared sauce over the top.

Step 8

Toss everything together to ensure the noodles, chicken, and vegetables are evenly coated with the sauce. Stir-fry for an additional 2-3 minutes.

Step 9

Remove from heat and gently fold in the fresh basil leaves.

Step 10

Serve the low sodium drunken noodles hot, garnished with additional basil or chili flakes if desired.

Nutrition Facts

Serving size	(1099.8g)

Amount per serving	% Daily Value*
Calories	1288.7

Total Fat 36.4g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 192.8mg	0%
Sodium 3786.8mg	0%
Total Carbohydrate 152.2g	0%
Dietary Fiber 16.7g	0%
Total Sugars 22.8g
Protein 91.5g	0%

Vitamin D 29.5IU	0%
Calcium 262.3mg	0%
Iron 6.7mg	0%
Potassium 1955.5mg	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: 25.2%

Protein: 28.1%

Carbs: 46.7%