Low Fat Stir-Fried Rice Noodles

Transform your weeknight dinner routine with this vibrant and healthy Low Fat Stir-Fried Rice Noodles recipe, a perfect balance of bold flavors and nutritious ingredients. Featuring tender rice noodles tossed in a savory blend of low-sodium soy sauce, hoisin sauce, and sesame oil, this dish is packed with colorful, crisp veggies like carrots, red bell peppers, and zucchini. Enhanced with fresh garlic, ginger, and a zesty squeeze of lime, it comes together in just 25 minutes—ideal for busy schedules. This light, oil-free stir-fry is a guilt-free comfort food that doesn’t skimp on taste, making it a great choice for those seeking a low-fat yet satisfying meal. Garnished with fresh cilantro and green onions, and customizable with a hint of heat from chili flakes, this recipe is a must-try for fans of flavorful Asian-inspired dishes. Serve it as a quick lunch or a lively dinner that's as healthy as it is delicious.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 200 grams Rice noodles
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Hoisin sauce
• 1 teaspoon Sesame oil
• 2 cloves Garlic
• 1 teaspoon Fresh ginger
• 1 medium Carrot
• 1 Red bell pepper
• 1 small Zucchini
• 2 Green onions
• 1 cup Mung bean sprouts
• 3 tablespoons Vegetable stock
• 1 Lime
• 2 tablespoons Fresh cilantro
• 0.5 teaspoon Chili flakes (optional)

Directions

Step 1

Soak the rice noodles in warm water according to the package instructions (usually 8–10 minutes) until softened. Drain and set aside.

Step 2

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and vegetable stock. Set aside.

Step 3

Mince the garlic and ginger. Thinly slice the carrot, red bell pepper, and zucchini into matchstick-sized pieces. Chop the green onions and roughly chop the cilantro.

Step 4

Heat a large non-stick skillet or wok over medium heat. Add a splash of water to prevent sticking, if needed, instead of oil.

Step 5

Add the minced garlic and ginger to the skillet and sauté for 30 seconds, stirring constantly to avoid burning.

Step 6

Add the carrot, red bell pepper, and zucchini to the skillet. Stir-fry for 3–4 minutes until they begin to soften but remain slightly crisp.

Step 7

Push the vegetables to one side of the skillet and add the softened rice noodles. Pour the sauce mixture over the noodles and gently toss everything together using tongs until the noodles and vegetables are evenly coated.

Step 8

Add the bean sprouts and half of the green onions, tossing gently for another minute to warm everything through.

Step 9

Remove from heat and squeeze half a lime over the noodles. Toss once more to combine.

Step 10

Serve the stir-fried rice noodles in bowls, garnished with the remaining green onions, chopped cilantro, and a sprinkle of chili flakes, if desired. Serve the remaining lime half on the side.

Nutrition Facts

Serving size	(1012.7g)

Amount per serving	% Daily Value*
Calories	654.2

Total Fat 17.4g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0.5mg	0%
Sodium 3857.3mg	0%
Total Carbohydrate 111.5g	0%
Dietary Fiber 17.0g	0%
Total Sugars 34.3g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 162.5mg	0%
Iron 7.0mg	0%
Potassium 1279.8mg	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: 22.5%

Protein: 13.4%

Carbs: 64.1%