Low Sodium Mie Ayam
Delight in the comforting flavors of authentic Indonesian cuisine with this Low Sodium Mie Ayam, a healthier twist on the beloved classic. This recipe combines tender bite-sized chicken pieces, lightly sautéed with fragrant garlic and ginger, and simmered in a savory broth made with low sodium soy sauce, oyster sauce, and chicken stock. Tossed with al dente fresh egg noodles and complemented by crisp bok choy, bean sprouts, and vibrant garnishes of spring onions, cilantro, and lime, this dish offers a burst of bold yet balanced flavors. Perfect for satisfying cravings without overloading on salt, this easy-to-follow recipe is ready in just 45 minutes and makes a heartwarming meal for four. A must-try for fans of Asian cuisine looking for a wholesome, low-sodium option!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Fresh egg noodles
- 300 grams Chicken breast
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Oyster sauce, low sodium
- 1 teaspoon Sesame oil
- 200 grams Bok choy, chopped
- 500 milliliters Chicken stock, low sodium
- 4 units Spring onions, chopped
- 100 grams Bean sprouts
- 1 teaspoon White pepper
- 50 grams Cilantro leaves, for garnish
- 1 unit Lime, sliced
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
In a large pot of boiling water, cook the egg noodles according to package instructions until al dente, then drain and set aside.
Step 3
In a large pan or wok over medium heat, add olive oil and heat until shimmering.
Step 4
Add minced garlic and ginger to the pan, sauté for about 1-2 minutes until fragrant.
Step 5
Add the chicken pieces to the pan, cooking until they are browned and cooked through, approximately 5-7 minutes.
Step 6
Once the chicken is cooked, add low sodium soy sauce, low sodium oyster sauce, and sesame oil. Stir to coat the chicken well.
Step 7
Add chopped bok choy, and cook until slightly wilted, about 3 minutes.
Step 8
Pour in low sodium chicken stock and bring to a simmer. Let it cook for an additional 5 minutes for flavors to meld.
Step 9
In serving bowls, divide the cooked noodles, then ladle the chicken mixture over the noodles.
Step 10
Top each serving with bean sprouts, chopped spring onions, and a dash of white pepper.
Step 11
Garnish with fresh cilantro leaves and serve with a lime wedge on the side for squeezing over the top.
Step 12
Enjoy your flavorful low sodium Mie Ayam!
Nutrition Facts
| Serving size | (1790.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1559.3 |
| Total Fat 63.1g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 10.1g | |
| Cholesterol 374mg | 0% |
| Sodium 3570.7mg | 0% |
| Total Carbohydrate 135.9g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 12.9g | |
| Protein 117.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 445.8mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2323.7mg | 0% |
Source of Calories