With my husband being on a low sodium diet it makes it really hard for him to enjoy eating Chinese food at a restaurant. So, I am always on the look out for Chinese type recipes that I can make at home and control the sodium levels.
This dish was a hit with him and the rest of the family too. It is completely full of flavor and has a nice spicy kick to it. Just remember you can adjust the amount of red pepper flakes to your families liking.
Szechuan Noodles
Ingredients:
- 8 ounces vermicelli noodles
- 2 tablespoons sesame oil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons garlic clove, minced
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons cornstarch
- 3/4 cup low sodium chicken broth
- 1/2 cup hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1/2 cup green onions, sliced
Directions:
- Cook pasta according to directions and drain well.
- In a large skillet heat the sesame oil over medium high heat.
- Add in the red pepper flakes and garlic. Stir for 10 seconds and add chicken. Cook stirring occasionally for about 5 minutes or until chicken is completely cooked.
- Whisk cornstarch and chicken broth together until smooth.
- Add this mixture to the pan along with the hoisin sauce and soy sauce, stirring to combine.
- Bring to a boil and stir constantly for about 1 minutes or until the mixture is thick.
- Add the cooked noodles and toss together.
- Sprinkle with green onions.
Serves: 4
Calories: 299
Total Fat: 6.8g
Saturated: 0.7g
Polyunsaturated: 2.1g
Monounsaturated: 2g
Trans: 0g
Cholesterol: 52.5mg
Sodium: 603.1mg
Potassium: 18.8g
Total Carbs: 36.3g
Dietary Fiber: 1.2g
Sugars: 10.6g
Protein: 23.4g
Vitamin A: 0%
Vitamin C: 1.5%
Calcium: 0.3%
Iron: 0.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Blog Chef.
Enjoy!!!
