Low Sodium Kolo Mee
Savor the flavors of this Low Sodium Kolo Mee, a healthier twist on the beloved Malaysian noodle dish that balances rich, savory notes with a light and nutritious touch. Featuring springy dry egg noodles tossed in a flavorful sauce made with low sodium soy sauce and oyster sauce, this recipe keeps the salt content minimal without compromising on taste. Tender strips of stir-fried chicken breast, fragrant with garlic and ginger, pair beautifully with vibrant baby bok choy for a wholesome, satisfying meal. Ready in just 35 minutes, this heart-healthy, low sodium recipe is perfect for quick lunches or weeknight dinners. Garnished with fresh spring onions, it's a delightful take on a classic comfort food that’s both simple to prepare and bursting with authentic flavors.
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Ingredients
- 400 grams dry egg noodles
- 200 grams boneless chicken breast
- 200 grams baby bok choy
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce, low sodium
- 50 milliliters water
- 0.5 teaspoon white pepper
- 1 teaspoon sugar
- 2 tablespoons spring onions, sliced
Directions
Step 1
Prepare the chicken by slicing it into thin strips. Set aside.
Step 2
In a small bowl, whisk together the low sodium soy sauce, low sodium oyster sauce, water, white pepper, and sugar. Set the sauce mixture aside.
Step 3
Bring a pot of water to a boil and cook the dry egg noodles according to package instructions until al dente. Drain and set aside.
Step 4
In a wok or large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds.
Step 5
Add the sliced chicken to the wok and stir-fry until cooked through, about 5-7 minutes.
Step 6
Pour the sauce mixture over the chicken in the wok and stir well to combine. Allow it to simmer for about 2 minutes, then remove from heat.
Step 7
Blanch the baby bok choy in boiling water for about 1 minute until just tender. Drain and set aside.
Step 8
In another pan, heat the remaining 1 tablespoon of vegetable oil. Add the drained noodles and toss gently over medium heat until they are heated through, about 2 minutes.
Step 9
Divide the noodles into serving bowls. Top each with the cooked chicken and sauce, and the blanched bok choy.
Step 10
Sprinkle the sliced spring onions over each serving. Serve immediately and enjoy your low sodium Kolo Mee.
Nutrition Facts
| Serving size | (987.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2172.5 |
| Total Fat 53.4g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 492mg | 0% |
| Sodium 3001.0mg | 0% |
| Total Carbohydrate 308.5g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 18.5g | |
| Protein 121.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 360.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 2061.5mg | 0% |
Source of Calories