Low Fat Stir-Fried Glass Noodles

Light, flavorful, and effortlessly healthy, Low Fat Stir-Fried Glass Noodles bring a nutritious twist to a beloved Asian classic. This quick and easy recipe features springy mung bean noodles stir-fried with a vibrant medley of crisp vegetables like carrots, zucchini, and red bell peppers, all tossed in a savory low-sodium soy and oyster sauce blend with a hint of rice vinegar for tang. The addition of baby spinach ensures a boost of greens, while a splash of sesame oil adds a nutty aroma. Perfect for busy weeknights, this low-fat, low-calorie dish comes together in just 25 minutes and offers a gluten-free and plant-based option. Garnish with green onions and sesame seeds for a delightful finishing touch, and serve it as a wholesome main or a light, delicious side dish!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 150 grams Glass noodles (mung bean/bean thread noodles)
• 1 medium, julienned Carrot
• 1 medium, julienned Zucchini
• 1 medium, thinly sliced Red bell pepper
• 100 grams Baby spinach
• 2 cloves, minced Garlic
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Oyster sauce (or vegetarian oyster sauce for a plant-based option)
• 2 teaspoons Rice vinegar
• 1 teaspoon Sesame oil
• 3 tablespoons Vegetable or chicken broth (low-fat)
• 2 stalks, thinly sliced Green onions (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Soak the glass noodles in warm water for 8-10 minutes, or until they are soft and pliable. Drain and set aside.

Step 2

Preheat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat the pan.

Step 3

Add the minced garlic to the pan and sauté for 30 seconds, or until fragrant but not browned.

Step 4

Add the julienned carrot, zucchini, and red bell pepper to the pan. Stir-fry for 3-4 minutes, or until the vegetables begin to soften but still retain some crunch.

Step 5

Push the vegetables to the side of the pan and add the softened glass noodles to the center. Pour the soy sauce, oyster sauce, rice vinegar, and broth over the noodles.

Step 6

Toss the noodles with the sauce using tongs or chopsticks, mixing well to ensure they are evenly coated. Then mix the vegetables back into the noodles.

Step 7

Add the baby spinach and stir-fry for another 1-2 minutes, or until the spinach wilts.

Step 8

Remove from heat and transfer to serving plates. Garnish with green onions and sesame seeds, if desired.

Step 9

Serve immediately and enjoy your low-fat stir-fried glass noodles!

Nutrition Facts

Serving size	(793.9g)

Amount per serving	% Daily Value*
Calories	876.4

Total Fat 17.0g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 4122.2mg	0%
Total Carbohydrate 168.8g	0%
Dietary Fiber 10.9g	0%
Total Sugars 22.6g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 254.6mg	0%
Iron 9.3mg	0%
Potassium 1044.9mg	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: 17.3%

Protein: 6.5%

Carbs: 76.3%