Low Sodium Singapore Hokkien Mee

Name: Low Sodium Singapore Hokkien Mee
Cuisine: singapore
Ingredients: 250 g Hokkien mee, fresh; 2 Eggs, beaten; 100 g Prawns, peeled and deveined; 100 g Chicken breast, sliced thin; 1 cup Cabbage, shredded; 1 cup Bean sprouts; 2 tbsp Spring onions, chopped; 1 tbsp Soy sauce, low sodium; 1 tbsp Oyster sauce, low sodium; 1 tsp Fish sauce, low sodium; 1 tbsp Vegetable oil

A recipe from singapore.

🇸🇬 singaporeBudget FriendlyOne-PotLow Sodium

Nutrition (per serving)

480Calories

26 gProtein

70 gCarbs

12 gFat

3 gSugar

900 mgSalt

Ingredients

250 g Hokkien mee, fresh
2 Eggs, beaten
100 g Prawns, peeled and deveined
100 g Chicken breast, sliced thin
1 cup Cabbage, shredded
1 cup Bean sprouts
2 tbsp Spring onions, chopped
1 tbsp Soy sauce, low sodium
1 tbsp Oyster sauce, low sodium
1 tsp Fish sauce, low sodium
1 tbsp Vegetable oil

Method

Heat the vegetable oil in a large wok over high heat until it shimmers, about 20 seconds, then add the sliced chicken breast, stir-frying for 2 minutes until the edges start to brown.
Push the chicken to one side of the wok, pour in the beaten eggs, scrambling them gently until just set, then mix with the chicken.
Add the prawns and continue stir-frying for 2 minutes until they turn pink and opaque, ensuring they do not overcook.
Introduce the shredded cabbage and bean sprouts, stir-frying for an additional 3 minutes until the vegetables are crisp-tender, noting the vibrant green color.
Pour in the fresh Hokkien mee, breaking up any clumps, and stir-fry for 4 minutes, allowing the noodles to absorb the flavors and become glossy.
Season with low-sodium soy sauce, oyster sauce, and fish sauce, stirring constantly, and cook for another 2 minutes until the sauce coats the noodles evenly.
Finish by adding chopped spring onions, giving a final 30-second stir, then serve hot, ensuring each bowl has a balanced mix of noodles, protein, and vegetables.