Low Sodium Hakka Noodles
Elevate your weeknight dinner game with this Low Sodium Hakka Noodles recipe—a healthier take on a beloved Indo-Chinese classic. Packed with vibrant, crisp vegetables like bell peppers, carrots, cabbage, and bean sprouts, this dish delivers the perfect balance of texture and flavor. Tossed in a savory yet light sauce made with low sodium soy sauce and rice vinegar, these noodles are stir-fried to perfection in fragrant sesame oil with a hint of garlic and ginger. Perfect for those watching their sodium intake without sacrificing taste, this quick and easy 30-minute recipe is ideal as a flavorful main course or a hearty side. Serve it fresh and hot for a crowd-pleasing, guilt-free indulgence!
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Ingredients
- 200 grams Hakka noodles
- 2 tablespoons Sesame oil
- 4 cloves Garlic (finely minced)
- 1 inch piece Ginger (finely minced)
- 1 medium Green bell pepper (julienned)
- 1 medium Carrot (julienned)
- 1 cup Cabbage (shredded)
- 2 stalks Green onions (chopped)
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili paste (optional for heat)
- 0.25 teaspoon Black pepper
- 1 cup Bean sprouts
Directions
Step 1
Boil a pot of water and cook the Hakka noodles according to the package instructions, but without adding any salt. Once cooked, drain and rinse them under cold water to stop the cooking process and set aside.
Step 2
Heat a wok or large frying pan over medium-high heat and add sesame oil.
Step 3
Add the minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant.
Step 4
Add the julienned green bell pepper, carrot, and shredded cabbage to the wok. Stir-fry the vegetables for 3-4 minutes until they start to soften but still retain some crunch.
Step 5
Add the chopped green onions, and toss the vegetables to combine.
Step 6
Add the cooked Hakka noodles to the wok and toss everything together.
Step 7
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and optional chili paste. Pour the sauce over the noodles and vegetables.
Step 8
Add the black pepper, and continue to stir-fry everything for another 5 minutes, ensuring that the noodles and vegetables are well coated with the sauce.
Step 9
Finally, add the bean sprouts, tossing everything together for an additional 1 minute until the bean sprouts are warm but still crisp.
Step 10
Serve the low sodium Hakka noodles hot as a main dish or a satisfying side. Enjoy!
Nutrition Facts
| Serving size | (746.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 717.6 |
| Total Fat 39.1g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1916.7mg | 0% |
| Total Carbohydrate 85.6g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 19.9g | |
| Protein 18.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 178.4mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1321.1mg | 0% |
Source of Calories