Low Sodium Stir-Fried Noodles with Vegetables and Chicken

Elevate your weeknight dinners with this flavorful and nutritious Low Sodium Stir-Fried Noodles with Vegetables and Chicken. Packed with vibrant, crisp-tender vegetables like julienned carrots, broccoli florets, and snap peas, this dish is as colorful as it is healthy. Tender strips of marinated chicken are stir-fried to golden perfection and tossed with whole wheat noodles in a savory, low-sodium soy sauce-based stir-fry sauce infused with fresh ginger, garlic, and a touch of honey for subtle sweetness. Ready in just 35 minutes, this easy one-pan meal is lower in sodium without compromising on bold, satisfying flavors. Perfect for busy nights, it’s a wholesome take on takeout that the whole family will love. Garnish with green onions and sesame seeds for a final touch of flavor and crunch!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 piece (about 8 ounces) boneless, skinless chicken breast
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon sesame oil
• 3 tablespoons low-sodium chicken broth
• 1 teaspoon honey
• 1 teaspoon (grated) fresh ginger
• 2 cloves (minced) garlic
• 1 large (julienned) carrot
• 2 cups broccoli florets
• 1 medium (sliced) red bell pepper
• 1 cup snap peas
• 2 tablespoons neutral oil (e.g., canola or avocado oil)
• 8 ounces cooked whole wheat noodles
• 2 stalks (sliced for garnish) green onions (scallions)
• 1 teaspoon (optional, for garnish) toasted sesame seeds

Directions

Step 1

Cut the chicken breast into thin strips and place in a small bowl. Marinate the chicken with 1 tablespoon of low-sodium soy sauce and 1 teaspoon of cornstarch. Let it sit for 10 minutes while preparing the ingredients.

Step 2

In a separate small bowl, mix together the remaining 1 tablespoon of low-sodium soy sauce, sesame oil, low-sodium chicken broth, honey, grated ginger, and minced garlic to create the stir-fry sauce. Set aside.

Step 3

Prepare all the vegetables: julienne the carrot, slice the bell pepper, and trim the snap peas. Ensure the broccoli florets are bite-sized.

Step 4

Cook the whole wheat noodles according to package instructions, drain, and set aside.

Step 5

Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Once hot, stir-fry the chicken strips until fully cooked and golden brown, about 4-5 minutes. Remove the chicken from the pan and set aside.

Step 6

Add the remaining 1 tablespoon of neutral oil to the pan. Toss in the carrots, broccoli, red bell pepper, and snap peas, and stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Step 7

Add the cooked noodles and chicken back to the pan. Pour the prepared stir-fry sauce over the mixture and toss everything together to coat evenly. Cook for an additional 2-3 minutes until heated through.

Step 8

Plate the stir-fried noodles and vegetables, and garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately.

Nutrition Facts

Serving size	(1133.7g)

Amount per serving	% Daily Value*
Calories	1272.3

Total Fat 53.3g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 192.8mg	0%
Sodium 1291.2mg	0%
Total Carbohydrate 106.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 21.5g
Protein 99.8g	0%

Vitamin D 11.3IU	0%
Calcium 284.9mg	0%
Iron 11.8mg	0%
Potassium 1221.5mg	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: 36.8%

Protein: 30.6%

Carbs: 32.6%