Low Sodium Stir-Fried Drunken Noodles
Elevate your weeknight dinners with this vibrant and flavorful Low Sodium Stir-Fried Drunken Noodles recipe, a healthy twist on the classic Thai favorite. Packed with tender wide rice noodles, fresh broccoli florets, baby corn, and aromatic Thai basil, this dish balances bold flavors while keeping sodium levels in check. A savory homemade sauce made with low-sodium soy sauce, vegetarian-friendly oyster sauce, and a touch of honey or maple syrup ensures every bite is richly satisfying without sacrificing your health goals. Quick and easy, this 30-minute meal is perfect for busy schedules and features customizable protein options like firm tofu or your favorite alternative. Served with a squeeze of lime, these low-sodium drunken noodles deliver spice, tang, and comfort all in one skillet!
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Ingredients
- 8 ounces Wide rice noodles
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Unsalted vegetable stock
- 1.5 tablespoons Oyster sauce (low-sodium or vegetarian alternative)
- 1 tablespoon Dark soy sauce (low-sodium)
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 tablespoon Vegetable oil
- 4 Garlic cloves, minced
- 2 Red chilies, thinly sliced (adjust to heat preference)
- 2 Shallots, thinly sliced
- 8 ounces Firm tofu, cubed (or protein of choice)
- 1 cup Baby corn, halved lengthwise
- 1.5 cups Broccoli florets
- 1 cup Thai basil leaves
- 4 Lime wedges
Directions
Step 1
Bring a pot of water to a boil. Cook the rice noodles according to package instructions, usually about 5-6 minutes. Drain and rinse with cold water to stop cooking. Set aside.
Step 2
In a small bowl, whisk together the low-sodium soy sauce, unsalted vegetable stock, low-sodium oyster sauce, dark soy sauce, and honey (or maple syrup). Set aside.
Step 3
Heat a large wok or skillet over medium-high heat. Add vegetable oil and swirl to coat the pan.
Step 4
Add minced garlic, red chilies, and shallots to the pan. Stir-fry for 1-2 minutes, until fragrant.
Step 5
Add the cubed tofu to the pan and cook for 3-4 minutes, letting it lightly brown on all sides.
Step 6
Add the baby corn and broccoli florets. Stir-fry for another 3-4 minutes, until the vegetables are tender but still crisp.
Step 7
Push the vegetables to the side of the pan and add the cooked rice noodles to the center. Pour the prepared sauce over the noodles.
Step 8
Toss the noodles and vegetables together, ensuring everything is evenly coated in the sauce. Stir-fry for an additional 2-3 minutes.
Step 9
Remove the pan from heat and gently mix in the Thai basil leaves until wilted.
Step 10
Serve hot, garnished with lime wedges for squeezing over the top. Enjoy your low-sodium drunken noodles!
Nutrition Facts
| Serving size | (1299.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1229.1 |
| Total Fat 32.9g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2344.9mg | 0% |
| Total Carbohydrate 181.0g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 22.5g | |
| Protein 71.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2164.6mg | 0% |
| Iron 35.7mg | 0% |
| Potassium 2459.9mg | 0% |
Source of Calories