Low Sodium Fried Rice Noodles

Transform your weeknight dinner routine with this vibrant and flavorful recipe for Low Sodium Fried Rice Noodles—a lighter, heart-healthy twist on a classic takeout favorite. Packed with nutrient-rich vegetables like broccoli, red bell peppers, carrots, and bean sprouts, these tender rice noodles are tossed in a savory homemade sauce made with low sodium soy sauce, rice vinegar, and a hint of honey. Aromatic sesame oil, garlic, and ginger infuse each bite with bold, mouthwatering flavor, while a garnish of fresh cilantro and a squeeze of lime provide the perfect finishing touch. Quick and easy to prepare in under 35 minutes, this dish is ideal for anyone seeking a satisfying, low-sodium alternative to traditional stir-fries. Perfect as a wholesome main course or as a flavorful addition to your weekly meal prep!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 tablespoon Sesame oil
• 2 Garlic cloves, minced
• 1 teaspoon Ginger, minced
• 4 Green onions, chopped
• 1 Red bell pepper, thinly sliced
• 1 cup Carrots, julienned
• 1 cup Broccoli florets
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey
• 1 cup Bean sprouts
• 0.25 cup Cilantro, chopped
• 1 Lime wedges

Directions

Step 1

Start by preparing the rice noodles according to the package instructions. Typically, this involves soaking them in warm water for about 10 minutes until they become soft, then draining and setting aside.

Step 2

In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 3

Add the chopped green onions, sliced red bell pepper, julienned carrots, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.

Step 4

In a small bowl, mix together the low sodium soy sauce, rice vinegar, and honey to create the sauce.

Step 5

Add the drained rice noodles to the skillet, pouring the sauce over the noodles and vegetables. Toss everything together gently until the noodles are well coated and heated through.

Step 6

Add the bean sprouts to the skillet, stirring them into the noodle mixture for the last 2 minutes of cooking.

Step 7

Remove the skillet from heat and top the fried rice noodles with chopped cilantro.

Step 8

Serve immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1254.7g)

Amount per serving	% Daily Value*
Calories	721.4

Total Fat 16.8g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 1971.3mg	0%
Total Carbohydrate 131.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 34.4g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 472.0mg	0%
Iron 10.7mg	0%
Potassium 2373.5mg	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: 19.5%

Protein: 12.8%

Carbs: 67.7%