Low Sodium Wan Tan Mee
Savor the comforting flavors of a healthier twist on a classic with this Low Sodium Wan Tan Mee recipe. Perfect for those watching their sodium intake, this dish features tender egg noodles tossed in a light, savory soy-based seasoning, complemented by succulent homemade chicken wontons and vibrant blanched Choy Sum. The recipe skips traditional high-sodium ingredients without sacrificing flavor, using low sodium soy sauce and chicken broth to craft a well-balanced meal that’s both nourishing and delicious. Enjoy the added bonus of a side of delicate wonton soup, making this a complete and satisfying meal. Ready in just 40 minutes, this wholesome recipe is perfect for lunch or dinner, proving that flavorful Asian cuisine can be both heart-healthy and indulgent.
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Ingredients
- 250 grams Fresh egg noodles (low sodium, if available)
- 150 grams Boneless chicken breast
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 250 milliliters Low sodium chicken broth
- 0.5 teaspoon Ground white pepper
- 1 teaspoon Cornstarch
- 1 teaspoon Water
- 12 pieces Fresh wonton wrappers
- 200 grams Choy Sum (Chinese greens)
- 1 teaspoon Minced garlic
- 1 tablespoon Light oyster sauce (low sodium, optional)
- 1 tablespoon Neutral-flavored oil (e.g., canola or vegetable oil)
Directions
Step 1
1. Begin by preparing the wonton filling. Mince the chicken breast finely, or use a food processor to achieve a smooth texture. In a small bowl, mix the minced chicken with 1 teaspoon of low sodium soy sauce, 0.5 teaspoon of sesame oil, and a pinch of white pepper.
Step 2
2. To seal the wontons, place a small amount (about 1 teaspoon) of the chicken filling in the center of each wonton wrapper. Wet the edges of the wrapper with a little water, fold it into a triangle, and press the edges to seal. Bring the two corners of the base of the triangle together, overlapping slightly, and press to form a classic wonton shape. Repeat for all pieces.
Step 3
3. Heat 250ml of low sodium chicken broth in a small saucepan. Bring to a boil, reduce to a simmer, and set aside to use as wonton soup.
Step 4
4. Bring a large pot of water to a gentle boil. Add the wontons and cook for 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 5
5. Using the same pot of water, blanch the Choy Sum for 1-2 minutes until tender. Remove and plunge into ice water to preserve its bright green color. Drain and set aside.
Step 6
6. In a small bowl, whisk together 1 tablespoon of low sodium soy sauce, 0.5 teaspoon of sesame oil, and 1 tablespoon of light oyster sauce (if using) to make the seasoning sauce for the noodles.
Step 7
7. Cook the egg noodles according to the package instructions, typically 2-3 minutes in boiling water. Drain well.
Step 8
8. Heat 1 tablespoon of neutral oil in a pan over medium heat. Sauté the minced garlic briefly until fragrant, about 30 seconds. Add the cooked egg noodles and toss them well with the prepared seasoning sauce. Remove from heat.
Step 9
9. Assemble the dish by dividing the seasoned noodles between two plates. Arrange the blanched Choy Sum and cooked wontons on the side. Serve the bowls of light wonton soup on the side for added flavor and hydration.
Step 10
10. Garnish with a sprinkle of ground white pepper or a drizzle of sesame oil for an extra burst of flavor, if desired. Serve immediately and enjoy your Low Sodium Wan Tan Mee!
Nutrition Facts
| Serving size | (1060.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1147.2 |
| Total Fat 40.4g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 211.5mg | 0% |
| Sodium 2822.2mg | 0% |
| Total Carbohydrate 125.9g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 5.8g | |
| Protein 73.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 329.4mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1385.5mg | 0% |
Source of Calories