Low Sodium Pansit Bihon

Transform your favorite Filipino noodle dish into a heart-healthy delight with this Low Sodium Pansit Bihon recipe! Featuring tender rice noodles, savory chicken breast, and a vibrant medley of fresh vegetables like carrots, green beans, and cabbage, this dish is brimming with wholesome flavors. By using low sodium chicken broth and soy sauce, it delivers satisfying umami goodness while keeping your sodium intake in check. Perfectly seasoned with just a hint of black pepper and topped with fresh cilantro, every bite is light yet flavorful. Ready in under 45 minutes, this comforting, one-pan meal is perfect for busy weeknights. Serve it piping hot with a squeeze of lemon for a zesty finish that brightens the dish. Whether it’s dinner or a special occasion, this Low Sodium Pansit Bihon is sure to be a guilt-free crowd-pleaser!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles (bihon)
• 2 tablespoons Olive oil
• 4 Garlic cloves, minced
• 1 medium Onion, sliced
• 8 ounces Boneless skinless chicken breast, thinly sliced
• 1 medium Carrot, julienned
• 1 cup Green beans, cut into 1-inch pieces
• 2 cups Cabbage, shredded
• 1 medium Red bell pepper, sliced
• 3 cups Low sodium chicken broth
• 2 tablespoons Low sodium soy sauce
• 0.5 teaspoon Black pepper
• 1 Lemon wedges, for serving
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Soak the rice noodles in warm water for about 10 minutes until pliable. Drain and set aside.

Step 2

In a large skillet or wok, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 3

Add sliced onion and sauté for 2-3 minutes until they become translucent.

Step 4

Increase the heat to medium-high and add the chicken slices. Cook for about 5-7 minutes until lightly browned and cooked through.

Step 5

Stir in julienned carrots and cut green beans, and cook for an additional 3 minutes, until they begin to soften.

Step 6

Add the cabbage and red bell pepper slices to the mixture and continue to stir-fry for another 2 minutes.

Step 7

Pour in the low sodium chicken broth and low sodium soy sauce. Bring the mixture to a simmer.

Step 8

Add the drained rice noodles to the skillet, tossing gently to coat the noodles with the vegetable and chicken mixture.

Step 9

Season with black pepper and continue to cook for another 5 minutes, stirring occasionally, until the noodles are fully cooked and have absorbed most of the liquid.

Step 10

Remove from heat and garnish with fresh cilantro.

Step 11

Serve hot with lemon wedges on the side for added flavor.

Nutrition Facts

Serving size	(1935.2g)

Amount per serving	% Daily Value*
Calories	1637.9

Total Fat 36.4g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 147.4mg	0%
Sodium 3072.1mg	0%
Total Carbohydrate 241.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 28.4g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 351.5mg	0%
Iron 8.6mg	0%
Potassium 2888.5mg	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: 20.2%

Protein: 20.1%

Carbs: 59.7%