Low Sodium Spicy Garlic Szechuan Noodles

Turn up the heat on your weeknight dinners with these irresistible Low Sodium Spicy Garlic Szechuan Noodles. This healthy twist on a takeout classic combines whole wheat noodles, crisp stir-fried veggies, and an umami-packed sauce made with low-sodium soy sauce (or coconut aminos), chili garlic sauce, and toasted sesame oil. Toasted Szechuan peppercorns add a bold, tingly spice, while fresh garlic and ginger infuse layers of aromatic flavor. With just 25 minutes from prep to plate, this quick and easy recipe is perfect for health-conscious diners seeking big flavors without the excess sodium. Top your noodles with chopped roasted nuts, sesame seeds, and sliced green onions for a satisfying crunch and vibrant presentation. These Szechuan noodles are as nutritious as they are crave-worthy!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 ounces whole wheat noodles or other low-sodium noodles
• 3 tablespoons low-sodium soy sauce or coconut aminos
• 1.5 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili garlic sauce (low-sodium if available)
• 1 teaspoon Szechuan peppercorns
• 4 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 4 green onions, finely sliced (white and green parts separated)
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 baby bok choy, roughly chopped
• 0.25 cup unsalted peanuts or cashews, roasted and chopped (optional for garnish)
• 1 teaspoon sesame seeds (optional for garnish)

Directions

Step 1

Cook the whole wheat noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2

Prepare the sauce by whisking together the low-sodium soy sauce or coconut aminos, rice vinegar, toasted sesame oil, and chili garlic sauce in a small bowl. Set aside.

Step 3

Heat a large skillet or wok over medium heat. Add the Szechuan peppercorns and toast them for 1-2 minutes until fragrant. Remove from the skillet, crush lightly using a mortar and pestle or the back of a spoon, and set aside.

Step 4

In the same skillet, heat a small amount of water or a splash of sesame oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.

Step 5

Add the red bell pepper, carrot, and baby bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 6

Add the cooked noodles to the skillet along with the prepared sauce and crushed Szechuan peppercorns. Toss everything together to evenly coat the noodles in the sauce and combine with the vegetables.

Step 7

Cook for an additional 2 minutes, stirring frequently, until the noodles are heated through.

Step 8

Remove from heat and serve immediately. Garnish with the green parts of the green onions, roasted peanuts or cashews (if using), and sesame seeds for added crunch and flavor.

Nutrition Facts

Serving size	(812.5g)

Amount per serving	% Daily Value*
Calories	809.1

Total Fat 37.3g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1877.3mg	0%
Total Carbohydrate 103.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 15.7g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 355.0mg	0%
Iron 8.1mg	0%
Potassium 1989.2mg	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: 38.4%

Protein: 14.2%

Carbs: 47.5%