Low Sodium Fried Vermicelli

Light, vibrant, and bursting with flavor, this Low Sodium Fried Vermicelli is a healthy twist on a classic noodle dish that doesn't compromise on taste. Made with tender vermicelli noodles, crisp-tender veggies like bell peppers, carrots, and snap peas, and seasoned with a delicate combination of low sodium soy sauce, fragrant sesame oil, and a hint of rice vinegar, this dish is both nutritious and satisfying. Aromatic garlic and ginger infuse the noodles with a captivating warmth, while fresh cilantro, green onions, and a dash of chili flakes add layers of freshness and spice. Perfect for a quick 30-minute meal, this recipe is an excellent choice for anyone seeking a low sodium option without sacrificing the bold flavors of stir-fried noodles. Serve with lime wedges for a zesty finish, and you've got a wholesome, crowd-pleasing dish ready to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 g vermicelli noodles
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 medium onion, thinly sliced
• 1 medium bell pepper, julienned
• 1 medium carrot, julienned
• 100 g snap peas, trimmed and cut in half
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon red chili flakes
• 1 lime, cut into wedges

Directions

Step 1

Bring a pot of water to boil and cook the vermicelli noodles according to the package instructions until just tender. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2

Heat the sesame oil in a large wok or non-stick skillet over medium-high heat.

Step 3

Add minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant.

Step 4

Add the sliced onion to the pan and stir-fry for 2-3 minutes until they become translucent.

Step 5

Toss in the julienned bell pepper, carrot, and snap peas. Stir-fry for another 3-4 minutes, ensuring they remain crisp-tender.

Step 6

Add the cooked vermicelli noodles to the vegetables in the pan.

Step 7

Pour in the low sodium soy sauce and rice vinegar, tossing everything together to ensure the noodles and vegetables are well-coated in the sauce.

Step 8

Sprinkle in the chopped green onions and cilantro, along with a pinch of red chili flakes for a slight kick. Stir-fry for another minute until everything is evenly mixed and heated through.

Step 9

Remove from heat and transfer the fried vermicelli to serving plates.

Step 10

Serve hot, garnishing with fresh lime wedges on the side for added zest.

Nutrition Facts

Serving size	(1008.6g)

Amount per serving	% Daily Value*
Calories	1292.0

Total Fat 17.8g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1259.5mg	0%
Total Carbohydrate 285.7g	0%
Dietary Fiber 30.2g	0%
Total Sugars 30.0g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 317.0mg	0%
Iron 10.8mg	0%
Potassium 1935.2mg	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: 11.3%

Protein: 8.4%

Carbs: 80.4%