Heart-Healthy Hokkien Mee

Elevate your weeknight dinner with this Heart-Healthy Hokkien Mee, a lighter take on the beloved Malaysian noodle dish. Loaded with whole grain Hokkien noodles, tender prawns, lean chicken breast, and a vibrant medley of bok choy, carrots, and bean sprouts, this recipe is as nutritious as it is flavorful. A reduced-sodium sauce made from chicken stock and soy sauce keeps the dish heart-friendly without sacrificing taste, while a drizzle of fragrant sesame oil and a splash of lemon juice add layers of irresistible aroma and zest. Ready in just 40 minutes, this wholesome, low-sodium stir-fry is perfect for busy families looking for a quick yet satisfying meal. Make it tonight and savor the balance of bold flavors and guilt-free nourishment!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Whole grain Hokkien noodles
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 200 grams Fresh prawns, peeled and deveined
• 150 grams Skinless chicken breast, thinly sliced
• 100 grams Bok choy, cut into bite-sized pieces
• 100 grams Carrots, julienned
• 250 milliliters Low-sodium chicken stock
• 2 tablespoons Reduced-sodium soy sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon White pepper
• 100 grams Bean sprouts
• 1 bunch Spring onions, chopped
• 1 unit Lemon, cut into wedges

Directions

Step 1

Bring a pot of water to boil and cook the whole grain Hokkien noodles according to the package instructions. Drain and set aside.

Step 2

In a wok or large frying pan, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 3

Add the prawns and chicken breast slices to the wok, stir-frying until the prawns turn pink and the chicken is cooked through, about 4-5 minutes.

Step 4

Add the bok choy and carrots, and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

Step 5

Pour in the low-sodium chicken stock and reduced-sodium soy sauce. Stir to combine and bring to a simmer.

Step 6

Add the cooked noodles to the wok, tossing gently to ensure they are well-coated with the sauce.

Step 7

Drizzle sesame oil over the noodles and sprinkle white pepper. Stir to combine everything evenly.

Step 8

Gently fold in the bean sprouts, cooking for an additional minute just until they start to soften.

Step 9

Transfer the Hokkien Mee to serving plates, garnish with chopped spring onions, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	1523.6 grams (1523.6g)

Amount per serving	% Daily Value*
Calories	1394

Total Fat 39.80g	51%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 7.20g
Cholesterol 488mg	163%
Sodium 2884mg	125%
Total Carbohydrate 155.30g	56%
Dietary Fiber 22.00g	79%
Total Sugars 17.70g
Protein 114.30g	229%

Vitamin D 0IU	0%
Calcium 519mg	40%
Iron 11mg	62%
Potassium 2544mg	54%

*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: 24.9%

Protein: 31.8%

Carbs: 43.2%