Low Sodium Seafood Chow Mein
Dive into a vibrant, flavorful meal with this Low Sodium Seafood Chow Mein, a healthy twist on a beloved classic. Packed with tender shrimp, succulent sea scallops, and crisp, colorful vegetables like julienned carrots, snap peas, and red bell peppers, this dish delivers both nutrition and taste. With a simple, low sodium soy sauce and unsalted vegetable broth-based sauce, it’s perfectly seasoned without the excess salt, making it a heart-smart choice. The combination of aromatic ginger and garlic brings out the natural flavors of the seafood, while chow mein noodles soak up the savory goodness. Ready in just 40 minutes, this quick and wholesome recipe is perfect for family dinners or meal prep. Serve it hot, garnished with a drizzle of sesame oil for a fragrant, restaurant-quality finish!
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Ingredients
- 8 ounces chow mein noodles
- 8 ounces shrimp, peeled and deveined
- 8 ounces sea scallops
- 2 tablespoons vegetable oil
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 4 stalks green onions, sliced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 cup unsalted vegetable broth
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
- 1 teaspoon sesame oil
Directions
Step 1
Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package instructions, until tender. Drain and set aside.
Step 2
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add shrimp and scallops, and stir-fry for 3-4 minutes until they are cooked through and opaque. Remove seafood from the pan and set aside.
Step 3
In the same skillet, add the remaining tablespoon of vegetable oil. Stir in the carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 4
Add the green onions, ginger, and garlic to the vegetables. Cook for an additional 1-2 minutes, ensuring the garlic and ginger are fragrant but not burnt.
Step 5
In a small bowl, mix low sodium soy sauce, unsalted vegetable broth, cornstarch, and black pepper until well combined.
Step 6
Return the cooked seafood to the skillet with the vegetables. Pour the soy sauce mixture over the top. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Step 7
Add the cooked noodles to the skillet and toss everything together to ensure the noodles and seafood are evenly coated with the sauce.
Step 8
Drizzle with sesame oil, give a final toss, and serve immediately hot. Enjoy your low sodium seafood chow mein!
Nutrition Facts
| Serving size | (1452.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2237.9 |
| Total Fat 117.4g | 0% |
| Saturated Fat 17.9g | 0% |
| Polyunsaturated Fat 61.0g | |
| Cholesterol 535.9mg | 0% |
| Sodium 4025.6mg | 0% |
| Total Carbohydrate 175.9g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 18.4g | |
| Protein 136.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 354.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2799.7mg | 0% |
Source of Calories