Low Sodium Stir-Fried Noodles with Chicken and Vegetables

Savor the bold flavors of this Low Sodium Stir-Fried Noodles with Chicken and Vegetables recipe, a heart-healthy take on a classic favorite. This quick and easy dish features tender, bite-sized strips of chicken paired with vibrant broccoli, julienned carrots, and red bell peppers, all tossed in a light, flavor-packed sauce made with low-sodium soy sauce, hoisin, and a hint of sesame oil. Perfectly cooked low-sodium noodles soak up the savory sauce, creating a satisfying, guilt-free meal that's low in salt but high in taste. Ready in just 35 minutes, this wholesome recipe is ideal for busy weeknights and can be garnished with green onions and unsalted peanuts for extra crunch. Great for meal prep or family dinners, this dish delivers restaurant-quality stir-fry in the comfort of your kitchen.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce (low sodium, if available)
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 8 ounces dried low sodium noodles
• 1 cup water
• 2 tablespoons unsalted peanuts (optional)

Directions

Step 1

Slice the chicken breast into bite-sized strips and set aside.

Step 2

In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch until smooth. Add 1 tablespoon of water to thin if needed. Set the sauce aside.

Step 3

Bring a large pot of water to a boil, and cook the dried noodles according to package instructions. Drain and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes, or until no longer pink. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.

Step 6

Add the broccoli, julienned carrot, and red bell pepper to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.

Step 7

Return the cooked chicken to the skillet, and pour in the prepared sauce. Stir to coat the chicken and vegetables evenly.

Step 8

Add the cooked noodles to the skillet and toss everything together, ensuring the noodles are evenly coated in the sauce.

Step 9

Sprinkle the sliced green onions on top and mix gently. If desired, garnish with unsalted peanuts for added crunch.

Step 10

Serve hot and enjoy your low sodium stir-fried noodles!

Nutrition Facts

Serving size	(1506.5g)

Amount per serving	% Daily Value*
Calories	2352.9

Total Fat 85.3g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 14.3g
Cholesterol 385.6mg	0%
Sodium 2235.1mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 22.0g
Protein 188.1g	0%

Vitamin D 22.7IU	0%
Calcium 300.1mg	0%
Iron 15.1mg	0%
Potassium 2275.8mg	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: 32.9%

Protein: 32.2%

Carbs: 35.0%