Low Fat Easy Stir Fry Noodles

Transform your weeknight dinners with this vibrant and nutritious Low Fat Easy Stir Fry Noodles recipe—a quick, healthy dish packed with flavor and ready in just 25 minutes! Featuring tender rice noodles, crisp, colorful vegetables like carrots, bell peppers, and broccoli, and a savory blend of low-sodium soy sauce and hoisin sauce, this stir fry is a guilt-free indulgence that's big on taste but light on fats. Fresh garlic, grated ginger, and a garnish of fragrant coriander enhance its irresistible aroma, while a squeeze of lime adds a zesty finishing touch. Perfect for busy cooks, this recipe minimizes prep time while delivering maximum flavor. Enjoy it as a wholesome main course or pair it with your favorite protein for a complete meal that’s both satisfying and nourishing!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Rice noodles (medium thickness)
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 large Carrot, julienned
• 1 large Bell pepper, sliced
• 150 grams Broccoli florets
• 3 tablespoons Soy sauce, low-sodium
• 1 tablespoon Hoisin sauce
• 2 stalks Spring onions, chopped
• 1 handful Coriander leaves, for garnish
• 1 teaspoon Sesame seeds, toasted (optional)
• 1 lime Lime wedges, to serve

Directions

Step 1

Begin by soaking the rice noodles according to the package instructions. Typically, this involves placing them in a bowl, covering with hot water, and leaving to soak for about 8-10 minutes until they are tender. Drain and set aside.

Step 2

While the noodles are soaking, prepare the vegetables: julienne the carrot, slice the bell pepper, and cut the broccoli into small florets.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick pan or wok over medium-high heat.

Step 4

Add the minced garlic and grated ginger to the pan, and stir-fry for about 30 seconds until fragrant.

Step 5

Add the carrot and broccoli to the pan first, as they take slightly longer to cook. Stir-fry for about 3 minutes.

Step 6

Add the sliced bell pepper to the pan and continue to stir-fry for another 2 minutes until all vegetables are tender-crisp.

Step 7

Lower the heat to medium, then add the soaked and drained rice noodles to the pan.

Step 8

Pour the low-sodium soy sauce and hoisin sauce over the noodles and vegetables. Toss everything together using tongs or chopsticks until the noodles are thoroughly coated in the sauce and heated through.

Step 9

Add the chopped spring onions and toss once more to combine evenly.

Step 10

Remove from heat and garnish with fresh coriander leaves and toasted sesame seeds, if using.

Step 11

Serve immediately, with lime wedges on the side for squeezing over the noodles before eating.

Nutrition Facts

Serving size	(794.5g)

Amount per serving	% Daily Value*
Calories	593.2

Total Fat 18.0g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0.5mg	0%
Sodium 1879.7mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 12.5g	0%
Total Sugars 18.5g
Protein 17.1g	0%

Vitamin D 0IU	0%
Calcium 220.9mg	0%
Iron 5.8mg	0%
Potassium 1226.8mg	0%

*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: 26.2%

Protein: 11.1%

Carbs: 62.7%