Low Sodium Lor Mee

Introducing *Low Sodium Lor Mee*, a heart-healthy twist on the classic Asian noodle dish that's perfect for anyone watching their sodium intake without compromising on flavor! This savory recipe features a comforting, thickened broth infused with aromatic spices like star anise, cinnamon, and cloves, complemented by tender shredded chicken, earthy shiitake mushrooms, and a hint of sesame oil for added depth. Served over a satisfying mix of yellow noodles and rice vermicelli, this dish is topped with crisp bean sprouts, fresh cilantro, and a sprinkle of white pepper for a balanced finish. Packed with vibrant flavors, wholesome ingredients, and a thoughtful reduction in salt, this easy-to-make recipe is ideal for families seeking a healthier yet authentic noodle soup experience. Perfect for cozy nights or a nourishing meal anytime!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 400 grams Yellow noodles
• 100 grams Rice vermicelli
• 200 grams Chicken breast
• 2 large Eggs
• 4 cloves Garlic
• 1 inch piece Ginger
• 1.5 liters Water
• 3 tablespoons Cornstarch
• 5 tablespoons Low-sodium soy sauce
• 2 tablespoons White vinegar
• 2 Star anise
• 1 Cinnamon stick
• 3 Cloves
• 6 pieces Shiitake mushrooms
• 150 grams Bean sprouts
• 10 grams Fresh cilantro
• 0.5 teaspoon Ground white pepper
• 1 tablespoon Sesame oil

Directions

Step 1

Start by soaking the shiitake mushrooms in warm water for 20 minutes, then drain and slice thinly.

Step 2

Boil the eggs for about 10 minutes, then cool under running water and peel them. Set aside.

Step 3

In a large pot, bring 1.5 liters of water to a boil. Add the chicken breast and simmer for 15 minutes or until fully cooked. Remove and let cool before shredding it into thin strips.

Step 4

In the same pot of water, add the star anise, cinnamon stick, and cloves for additional flavoring. Allow to simmer for another 10 minutes, then remove these spices from the pot.

Step 5

Mince the garlic and grate the ginger, then add them to the pot along with the low-sodium soy sauce, white vinegar, and sliced shiitake mushrooms. Simmer for 5 minutes.

Step 6

Mix the cornstarch with a little cold water to form a slurry. Slowly add this to the pot, stirring constantly to thicken the broth.

Step 7

Add the shredded chicken and sliced hard boiled eggs to the broth.

Step 8

Meanwhile, cook the yellow noodles and rice vermicelli according to package instructions, then drain well.

Step 9

Divide the noodles equally into 4 serving bowls, and pour the thick broth with chicken and mushrooms over the noodles.

Step 10

Top each bowl with bean sprouts, fresh cilantro, and a sprinkle of ground white pepper.

Step 11

Drizzle a small amount of sesame oil over each bowl for added aroma and flavor.

Step 12

Serve the Lor Mee hot, enjoying the rich broth and hearty toppings.

Nutrition Facts

Serving size	(2758.5g)

Amount per serving	% Daily Value*
Calories	1416.8

Total Fat 40.7g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 7.0g
Cholesterol 544mg	0%
Sodium 6041.4mg	0%
Total Carbohydrate 164.5g	0%
Dietary Fiber 16.3g	0%
Total Sugars 11.5g
Protein 106.5g	0%

Vitamin D 98.2IU	0%
Calcium 417.3mg	0%
Iron 14.9mg	0%
Potassium 1843.3mg	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: 25.3%

Protein: 29.4%

Carbs: 45.4%