Sugar-Free Wan Tan Mee
Indulge in the tantalizing flavors of this Sugar-Free Wan Tan Mee, a guilt-free twist on a beloved classic. This recipe features silky egg noodles, succulent homemade wan tans filled with your choice of minced chicken or shrimp, and tender baby bok choy—all tossed in a savory sugar-free sauce made with low-sodium soy sauce, sesame oil, and a hint of white pepper. The dish is topped with perfectly seared chicken thigh slices and garnished with fresh scallions for an extra pop of flavor. With every component crafted to be both health-conscious and delicious, this quick and satisfying meal is perfect for noodle lovers seeking a refined, sugar-free comfort food option. Enjoy it as a hearty main course, complete with a steaming bowl of unsweetened chicken broth on the side for true Wan Tan Mee bliss.
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Ingredients
- 400 grams Fresh egg noodles (sugar-free)
- 200 grams Boneless chicken thighs
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Dark soy sauce (sugar-free)
- 2 teaspoons Sesame oil
- 2 tablespoons Oyster sauce (sugar-free or substitute with liquid aminos)
- 1 teaspoon White pepper
- 3 cloves Fresh garlic, minced
- 200 grams Baby bok choy
- 16 pieces Wan tan wrappers (sugar-free)
- 150 grams Minced chicken or shrimp
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 cups Chicken broth (unsweetened)
- 2 tablespoons Scallions, chopped
- 3 tablespoons Oil for frying (vegetable or peanut oil)
Directions
Step 1
Prepare the wan tan filling: In a mixing bowl, combine the minced chicken or shrimp, 0.5 teaspoons of salt, 0.5 teaspoons of pepper, and 1 minced clove of garlic. Mix until well combined.
Step 2
Assemble the wan tan: Place about 1 teaspoon of filling in the center of each wan tan wrapper. Fold the wrapper over the filling to form a triangle, pinching the edges to seal. Repeat with all wrappers.
Step 3
Cook the wan tan: Bring a pot of water to a boil. Boil the assembled wan tans for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Step 4
Blanch the bok choy: In the same pot of boiling water, blanch the bok choy for 1-2 minutes until vibrant green and tender-crisp. Remove and set aside.
Step 5
Cook the egg noodles: In the same pot, cook the egg noodles according to package instructions (typically 2-3 minutes). Drain and set aside.
Step 6
Prepare the sauce: In a small saucepan over medium heat, combine low-sodium soy sauce, dark soy sauce, sesame oil, and oyster sauce. Stir in 1 minced clove of garlic and 1 teaspoon of white pepper. Heat for 1-2 minutes, then remove from heat.
Step 7
Prepare the chicken: Heat 3 tablespoons of oil in a pan over medium heat. Add the chicken thighs and sear until cooked through and lightly browned, about 4-5 minutes per side. Remove and slice into thin strips.
Step 8
Assemble the dish: In a large mixing bowl, toss the cooked noodles with the prepared sauce until evenly coated. Divide the noodles among 4 serving plates.
Step 9
Top each plate of noodles with sliced chicken, boiled wan tan, and blanched bok choy. Garnish with chopped scallions.
Step 10
Serve immediately: Enjoy the sugar-free Wan Tan Mee while hot, optionally with a side of unsweetened chicken broth for sipping.
Nutrition Facts
| Serving size | (1776.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2165.9 |
| Total Fat 106.2g | 0% |
| Saturated Fat 18.9g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 438.8mg | 0% |
| Sodium 6957.8mg | 0% |
| Total Carbohydrate 181.5g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 3.9g | |
| Protein 125.3g | 0% |
| Vitamin D 7.5IU | 0% |
| Calcium 410.4mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1859.0mg | 0% |
Source of Calories