Low Fat Fried Rice Noodles
Lighten up your weeknight dinners with this vibrant and healthy Low Fat Fried Rice Noodles recipe! This dish brings together tender rice noodles, lean cooked chicken breast, and a rainbow of crisp vegetables like carrots, red bell peppers, and snap peas, all stir-fried in just a touch of heart-healthy extra-virgin olive oil. Flavored with a savory blend of soy sauce and tangy rice vinegar, these noodles are finished with a sprinkle of toasted sesame seeds and fresh spring onions for an irresistible crunch. Perfect for busy weeknights, this quick and easy recipe is ready in just 35 minutes and makes a wholesome, low-fat comfort meal that’s both satisfying and guilt-free. Whether you’re meal prepping or serving it fresh from the skillet, these fried rice noodles are a delicious way to enjoy a lightened-up version of a takeout favorite.
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Ingredients
- 200 grams rice noodles
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 1 medium onion
- 1 medium carrot
- 1 medium red bell pepper
- 100 grams snap peas
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 stalks spring onions
- 150 grams cooked chicken breast
- 1 tablespoon toasted sesame seeds
Directions
Step 1
Start by soaking the rice noodles in warm water for about 10 minutes or until they are just softened, then drain and set aside.
Step 2
While the noodles are soaking, peel and mince the garlic cloves. Next, finely chop the onion. Peel and grate the carrot, and thinly slice the red bell pepper. Trim the ends of the snap peas.
Step 3
Heat the extra-virgin olive oil in a large non-stick skillet or wok over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 2-3 minutes.
Step 4
Increase the heat to medium-high and add the carrot, red bell pepper, and snap peas. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Step 5
Reduce the heat back to medium and add the drained rice noodles to the pan, along with the soy sauce and rice vinegar. Toss everything together to ensure the noodles and vegetables are well coated.
Step 6
Add the sliced cooked chicken breast to the pan and stir-fry for another 2-3 minutes until the chicken is heated through.
Step 7
Slice the spring onions thinly, then add them to the pan along with the toasted sesame seeds, stirring to combine.
Step 8
Serve the low-fat fried rice noodles immediately, garnished with additional spring onions if desired.
Nutrition Facts
| Serving size | (899.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 830.8 |
| Total Fat 23.5g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 119.5mg | 0% |
| Sodium 2389.5mg | 0% |
| Total Carbohydrate 90.3g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 18.0g | |
| Protein 62.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 240.7mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 958.9mg | 0% |
Source of Calories