Low Sodium Hokkien Mee

Elevate your noodle game with this flavorful and heart-healthy **Low Sodium Hokkien Mee**, a wholesome twist on the classic Southeast Asian stir-fry. Packed with tender chicken breast, succulent prawns, crisp vegetables, and fragrant aromatics like garlic and ginger, this recipe delivers all the umami-rich goodness without excessive salt. The secret? A perfectly balanced blend of **reduced sodium soy sauce**, **vegetarian low-sodium oyster sauce**, and **unsalted chicken broth**, ensuring vibrant flavors while catering to a low-sodium diet. Quick and easy to prepare, this dish comes together in just 35 minutes, making it a perfect weeknight dinner. Garnished with fresh spring onions and served with a wedge of lime for a tangy finish, this irresistible stir-fry is a nutritious, guilt-free way to enjoy a beloved comfort food classic.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Hokkien noodles
• 200 grams Chicken breast, skinless and boneless
• 150 grams Medium prawns, peeled and deveined
• 100 grams Bean sprouts
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, thinly sliced
• 2 stalks Spring onions, chopped
• 2 large Eggs, beaten
• 1 teaspoon Ginger, minced
• 2 tablespoons Reduced sodium soy sauce
• 1 tablespoon Oyster sauce, vegetarian with low sodium
• 1 cup Unsalted chicken broth
• 1 whole Lime, cut into wedges
• 2 tablespoons Vegetable oil
• 0.5 teaspoon White pepper

Directions

Step 1

Start by blanching the Hokkien noodles in boiling water for 2-3 minutes until just cooked, then drain and set aside.

Step 2

Cut the chicken breast into thin strips and season lightly with white pepper.

Step 3

Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Add the chicken strips and cook until just opaque. Remove and set aside.

Step 4

In the same pan, add the remaining tablespoon of oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

Step 5

Add the prawns to the pan and cook until they turn pink and are just cooked through. Remove and set aside with the chicken.

Step 6

Pour the beaten eggs into the pan, allow it to set slightly, then scramble them gently. Once done, mix them with the cooked chicken and prawns.

Step 7

Add the red bell pepper slices to the pan and stir-fry for 2 minutes until they start to soften.

Step 8

Return the noodles to the pan, followed by the bean sprouts. Mix well to integrate all the ingredients.

Step 9

Pour in the reduced sodium soy sauce, vegetarian oyster sauce, and unsalted chicken broth. Stir everything together to ensure even coating and absorption of the flavors.

Step 10

Add the chicken, prawns, and scrambled eggs back into the pan. Toss everything together gently and cook for another 2-3 minutes, allowing the flavors to meld.

Step 11

Remove from heat and sprinkle chopped spring onions over the top before serving.

Step 12

Serve hot with lime wedges on the side for an extra acidic and fresh kick.

Nutrition Facts

Serving size	(1623.5g)

Amount per serving	% Daily Value*
Calories	1744.5

Total Fat 54.1g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 760.6mg	0%
Sodium 3433.4mg	0%
Total Carbohydrate 186.9g	0%
Dietary Fiber 13.3g	0%
Total Sugars 19.5g
Protein 135.7g	0%

Vitamin D 106IU	0%
Calcium 336.0mg	0%
Iron 15.2mg	0%
Potassium 2109.7mg	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: 27.4%

Protein: 30.5%

Carbs: 42.1%