Say goodbye to high sodium: the ultimate low-sodium chicken lo mein recipe to satisfy your cravings healthily

Indulge in the vibrant flavors of Chinese cuisine without compromising your health with our meticulously crafted low sodium chicken lo mein recipe. This tantalizing dish strikes a perfect balance between savory goodness and sodium moderation, making it an ideal choice for those seeking a delectable yet nourishing meal.

Ingredients:

For the Lo Mein Noodles:

• 1 package (12 ounces) dried lo mein noodles
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1/4 cup water

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil

For the Sauce:

• 1/4 cup soy sauce (low sodium)
• 1/4 cup chicken broth
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For the Vegetables:

• 1 cup broccoli florets
• 1 cup carrots, thinly sliced
• 1 cup bell peppers (any color), thinly sliced
• 1/2 cup chopped green onions

Instructions:

1. Prepare the Noodles: Cook the lo mein noodles according to the package directions. Drain and rinse under cold water. In a large bowl, combine the noodles, soy sauce, sesame oil, and water. Toss to coat.
2. Marinate the Chicken: In a separate bowl, combine the chicken, soy sauce, cornstarch, and black pepper. Mix well and let marinate for at least 15 minutes.
3. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove from the skillet and set aside.
4. Prepare the Sauce: In a small saucepan, whisk together the soy sauce, chicken broth, oyster sauce (if using), brown sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until the sauce thickens, about 1 minute.
5. Stir-Fry the Vegetables: In the same skillet used to cook the chicken, add the broccoli, carrots, and bell peppers. Stir-fry over high heat until the vegetables are tender-crisp, about 2-3 minutes.
6. Combine the Ingredients: Add the chicken and sauce to the skillet with the vegetables. Toss to combine.
7. Add the Noodles: Add the cooked lo mein noodles to the skillet and toss everything together. Cook for another 2-3 minutes, or until the noodles are heated through.
8. Garnish and Serve: Sprinkle with green onions and serve immediately.

Tips for Reducing Sodium:

• Use low sodium soy sauce throughout the recipe.
• Substitute oyster sauce with a low sodium alternative or omit it altogether.
• Use chicken broth instead of water for the sauce to add extra flavor without excess sodium.
• Rinse the cooked noodles under cold water to remove excess salt.

Variations:

• Add other vegetables of your choice, such as snap peas, baby corn, or mushrooms.
• Use different types of noodles, such as udon or ramen.
• For a vegetarian version, replace the chicken with tofu or tempeh.

Health Benefits:

• Low sodium intake supports heart health and reduces the risk of high blood pressure.
• Chicken is a lean protein source that provides essential amino acids.
• Vegetables are rich in vitamins, minerals, and fiber, promoting overall well-being.

A Culinary Journey to Remember:

Our low sodium chicken lo mein recipe is a culinary masterpiece that combines the authentic flavors of Chinese cuisine with the benefits of a sodium-conscious diet. Whether you’re a seasoned home cook or a novice in the kitchen, this dish is sure to impress your taste buds and nourish your body.

FAQ:

1. Can I use fresh noodles instead of dried noodles?

Yes, you can use fresh lo mein noodles if they are available. Cook them according to the package directions before using them in the recipe.

2. What can I do if I don’t have oyster sauce?

You can omit the oyster sauce altogether or substitute it with a low sodium hoisin sauce.

3. Can I adjust the spiciness of the dish?

Yes, you can add chili flakes or Sriracha sauce to the sauce for a spicier flavor.