Low Fat Stir-Fried Vegetables with Glass Noodles

Delight your taste buds with this vibrant and healthy recipe for Low Fat Stir-Fried Vegetables with Glass Noodles, a quick and easy meal that’s both nutritious and satisfying. Featuring tender glass noodles tossed with a colorful medley of crisp-tender vegetables like carrots, bell peppers, broccoli, and snow peas, this dish is lightly seasoned with a savory blend of low-sodium soy sauce, rice vinegar, and aromatic garlic and ginger. A touch of sesame oil enhances the flavor while keeping it low-fat, and a cornstarch-thickened sauce ensures every bite is coated in wholesome goodness. Perfect for busy weeknights, this stir-fry comes together in just 35 minutes and makes an excellent vegan or vegetarian option for lunch or dinner. Garnished with fresh green onions and sesame seeds, this dish is a delicious way to enjoy high-fiber veggies with the delicate chew of glass noodles.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (mung bean vermicelli)
• 2 medium Carrots
• 2 medium Bell peppers (any color)
• 150 grams Broccoli florets
• 100 grams Snow peas
• 150 grams Mushrooms (button or shiitake)
• 3 large Garlic cloves
• 1 teaspoon Fresh ginger
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 100 ml Vegetable broth (low sodium)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions
• 1 teaspoon Sesame seeds

Directions

Step 1

Soak the glass noodles in warm water for 10 minutes or until they soften. Drain and set aside.

Step 2

Thinly slice the carrots and bell peppers into strips. Cut the broccoli into small florets. Trim the ends of the snow peas. Slice the mushrooms thinly.

Step 3

Mince the garlic and grate the ginger.

Step 4

In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and vegetable broth. In another small bowl, dissolve the cornstarch in water and set aside.

Step 5

Heat a large non-stick skillet or wok over medium-high heat. Add 1 teaspoon of sesame oil or lightly spray the pan with cooking spray if preferred, for a minimal-fat option.

Step 6

Add the minced garlic and grated ginger to the hot pan. Stir-fry for 30 seconds or until fragrant.

Step 7

Add the carrots, bell peppers, broccoli, and snow peas to the pan. Stir-fry for 4-5 minutes until the vegetables begin to soften but remain crisp. Add the mushrooms and stir-fry for another 2-3 minutes.

Step 8

Pour the prepared sauce over the vegetables and mix well. Let it cook for 1-2 minutes.

Step 9

Add the softened glass noodles to the pan, tossing gently to combine with the vegetables and sauce.

Step 10

Pour the cornstarch mixture into the pan, stirring continuously until the sauce thickens slightly and coats the vegetables and noodles evenly.

Step 11

Remove from heat and garnish with chopped green onions and sesame seeds.

Step 12

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1312.4g)

Amount per serving	% Daily Value*
Calories	1189.1

Total Fat 17.8g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 1747.6mg	0%
Total Carbohydrate 238.8g	0%
Dietary Fiber 21.8g	0%
Total Sugars 29.6g
Protein 26.0g	0%

Vitamin D 10.5IU	0%
Calcium 307.5mg	0%
Iron 12.5mg	0%
Potassium 2027.4mg	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: 13.1%

Protein: 8.5%

Carbs: 78.3%