Low Sodium Dry Pork Noodle

Discover the perfect balance of flavor and health with this Low Sodium Dry Pork Noodle recipe—a satisfying twist on a classic noodle dish that's big on taste but light on salt. Featuring tender strips of pork tenderloin, vibrant vegetables like red bell pepper and crisp bean sprouts, and chewy rice noodles, this dish is elevated with aromatic notes of garlic, ginger, and sesame oil. A splash of low-sodium soy sauce and vegetable broth ties everything together, creating a savory yet heart-friendly sauce. Finished with a bright hint of lime and fresh cilantro, this quick and easy recipe is perfect for a flavorful weeknight meal that you can feel good about. Ideal for those looking to reduce sodium without sacrificing richness, this noodle dish is ready in just 40 minutes and serves four.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams pork tenderloin
• 200 grams rice noodles
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic
• 1 tablespoon ginger
• 1 red bell pepper
• 3 stalks green onions
• 100 grams bean sprouts
• 0.5 teaspoon black pepper
• 0.5 cup vegetable broth (low sodium)
• 1 lime
• 0.25 cup cilantro leaves

Directions

Step 1

Begin by thinly slicing the pork tenderloin into bite-sized strips and set aside.

Step 2

Soak the rice noodles in warm water for about 15 minutes or until they become soft. Then drain and set aside.

Step 3

Mince the garlic and ginger and slice the red bell pepper into thin strips. Chop the green onions and set all vegetables aside.

Step 4

In a large pan or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.

Step 5

Add the sliced pork to the pan and cook for about 3-4 minutes until browned and cooked through.

Step 6

Add the red bell pepper and white parts of the green onions to the pan. Stir-fry for another 2 minutes until the vegetables begin to soften.

Step 7

Pour in the low sodium soy sauce and the vegetable broth. Stir well to combine and let it simmer for a minute.

Step 8

Add the drained rice noodles and bean sprouts to the pan, tossing everything together to ensure the noodles are well coated with the sauce and mixed with the vegetables and pork.

Step 9

Season with black pepper to taste, then continue to cook for an additional 2-3 minutes until everything is heated through and the noodles are tender.

Step 10

Remove from heat and squeeze the juice of half a lime over the noodles. Taste and adjust seasoning if necessary.

Step 11

Garnish with the remaining green parts of the green onions and fresh cilantro leaves.

Step 12

Optional: Serve with additional lime wedges for an extra citrusy kick.

Nutrition Facts

Serving size	(975.6g)

Amount per serving	% Daily Value*
Calories	765.4

Total Fat 22.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 7.0g
Cholesterol 136mg	0%
Sodium 2450.1mg	0%
Total Carbohydrate 80.7g	0%
Dietary Fiber 12.0g	0%
Total Sugars 12.0g
Protein 63.3g	0%

Vitamin D 16IU	0%
Calcium 173.3mg	0%
Iron 7.0mg	0%
Potassium 2063.3mg	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: 26.0%

Protein: 32.5%

Carbs: 41.5%