Low Sodium Drunken Noodle

Transform your weeknight dinners with this vibrant and flavorful Low Sodium Drunken Noodle recipe—an irresistible twist on the classic Thai dish designed to be heart-healthy and full of bold, aromatic flavors. Featuring tender rice noodles, stir-fried with crisp broccoli, sweet red bell peppers, mushrooms, and fragrant Thai basil, this dish is perfectly seasoned with a tangy, low sodium sauce made from soy sauce, lime juice, rice vinegar, and a kick of chili garlic sauce. Protein-packed cubed tofu adds a satisfying bite while keeping it plant-based. Ready in just 35 minutes, this nutrient-rich noodle stir-fry is ideal for a quick family meal or an impressive dinner party dish. Serve hot with fresh basil garnish and savor the perfect balance of comfort and spice—without the guilt!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 2 tablespoons Olive oil
• 4 Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 Red bell pepper, sliced
• 1 Carrot, julienned
• 1 cup Broccoli florets
• 1 cup Mushrooms, sliced
• 1 cup Thai basil leaves
• 2 tablespoons Lime juice
• 1 teaspoon Sesame oil
• 3 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Chili garlic sauce
• 10 ounces Firm tofu, cubed
• 3 Green onions, chopped
• 0.5 teaspoon Freshly ground black pepper

Directions

Step 1

Cook the rice noodles according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet or wok, heat olive oil over medium-high heat.

Step 3

Add minced garlic and ginger to the skillet and sauté for about 1 minute, until fragrant.

Step 4

Add the sliced red bell pepper, julienned carrot, broccoli florets, and sliced mushrooms to the skillet.

Step 5

Stir-fry the vegetables for 5-7 minutes, until they are tender but still crisp.

Step 6

In a small bowl, whisk together the lime juice, sesame oil, low sodium soy sauce, rice vinegar, and chili garlic sauce.

Step 7

Add the cubed tofu to the skillet and cook for 3-4 minutes, until lightly golden.

Step 8

Add the cooked noodles and sauce mixture to the skillet, tossing everything to coat well.

Step 9

Stir in the Thai basil leaves and green onions, cooking for an additional 2 minutes.

Step 10

Season with freshly ground black pepper to taste and remove from heat.

Step 11

Serve the drunken noodles immediately, garnished with additional Thai basil if desired.

Nutrition Facts

Serving size	(1659.1g)

Amount per serving	% Daily Value*
Calories	1439.9

Total Fat 67.3g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 2721.6mg	0%
Total Carbohydrate 150.2g	0%
Dietary Fiber 39.0g	0%
Total Sugars 23.2g
Protein 81.2g	0%

Vitamin D 14IU	0%
Calcium 2767.3mg	0%
Iron 39.4mg	0%
Potassium 3957.1mg	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: 39.6%

Protein: 21.2%

Carbs: 39.2%