Low Sodium Mee Pok

Enjoy a vibrant and heart-healthy twist on a classic hawker dish with this Low Sodium Mee Pok recipe, a flavorful fusion of savory noodles, tender chicken, and crisp vegetables. Designed to bring bold taste with minimal salt, this recipe uses low sodium soy sauce, oyster sauce, fish sauce, and chicken broth to create a deliciously balanced sauce that's rich but not overpowering. Fresh ingredients like garlic, shallots, bean sprouts, and choy sum are stir-fried to perfection, enhancing the dish's natural umami flavors. Ready in just 35 minutes, this wholesome, low sodium noodle dish is perfect for quick weeknight dinners or meal preps. Garnished with fresh cilantro and green onions, it delivers a satisfying, guilt-free experience you'll crave time and again.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Mee Pok noodles
• 200 grams Chicken breast, skinless and boneless
• 500 milliliters Low sodium chicken broth
• 2 tablespoons Soy sauce, low sodium
• 1 tablespoon Oyster sauce, low sodium
• 1 teaspoon Fish sauce, low sodium
• 1 teaspoon Chili paste
• 3 cloves Garlic cloves, minced
• 2 pieces Shallots, finely sliced
• 100 grams Bean sprouts
• 100 grams Choy sum, chopped
• 2 stalks Green onions, sliced
• 2 tablespoons Cilantro, chopped
• 2 tablespoons Vegetable oil
• 0.5 teaspoon White pepper

Directions

Step 1

Start by boiling a pot of water. Add the Mee Pok noodles and cook according to the package instructions (usually about 3 minutes) until they are tender but still firm. Drain and set aside.

Step 2

While the noodles are cooking, slice the chicken breast into thin strips.

Step 3

In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced shallots and minced garlic, sautéing until fragrant and caramelized, about 2 minutes.

Step 4

Add the chicken strips to the pan, cook until they are slightly browned and cooked through, approximately 5-7 minutes.

Step 5

In a small bowl, mix together the low sodium soy sauce, low sodium oyster sauce, low sodium fish sauce, chili paste, and white pepper.

Step 6

Pour the sauce mixture into the pan with the chicken, ensuring the chicken is well coated.

Step 7

Add the low sodium chicken broth to the pan, bring the contents to a gentle simmer, and let it cook for an additional 2 minutes to combine flavors.

Step 8

Add the bean sprouts and choy sum to the sauce mixture, cooking just until the vegetables are crisp-tender, about 2 more minutes.

Step 9

Return to the cooked noodles, lightly coat them with the remaining 1 tablespoon of vegetable oil to prevent sticking, then add them to the pan and toss everything gently to coat thoroughly with the sauce.

Step 10

Serve the Mee Pok hot, garnished with sliced green onions and chopped cilantro for added freshness and aroma.

Nutrition Facts

Serving size	(1381.4g)

Amount per serving	% Daily Value*
Calories	1504.2

Total Fat 53.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 170mg	0%
Sodium 4378.9mg	0%
Total Carbohydrate 147.7g	0%
Dietary Fiber 9.1g	0%
Total Sugars 16.0g
Protein 101.6g	0%

Vitamin D 26IU	0%
Calcium 219.0mg	0%
Iron 12.0mg	0%
Potassium 1802.3mg	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: 32.6%

Protein: 27.5%

Carbs: 39.9%