Low Sodium Stir-Fried Glass Noodles

Delight in a flavorful, health-conscious meal with this Low Sodium Stir-Fried Glass Noodles recipe! Featuring silky glass noodles (mung bean vermicelli) tossed with colorful veggies like julienned carrots, vibrant red bell peppers, and zucchini, this dish is a feast for both the eyes and the palate. A light, savory sauce made with low-sodium soy sauce, rice vinegar, and a touch of honey (or maple syrup for a vegan twist) ties everything together beautifully, while fragrant garlic and ginger elevate the dish with zesty aromatics. Ready in just 25 minutes, this quick and wholesome stir-fry is perfect for busy weeknights, offering a low-sodium alternative without sacrificing flavor. Garnish with toasted sesame seeds for a nutty crunch, and serve as a standalone entrée or alongside your favorite protein. Healthy, satisfying, and utterly delicious—your search for the ultimate guilt-free noodle dish ends here!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (mung bean vermicelli)
• 1 tablespoon Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 small Zucchini, julienned
• 2 stalks Green onions, sliced
• 2 cups Baby spinach
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 2 teaspoons Honey (or maple syrup for vegan option)
• 0.25 teaspoon White pepper (optional)
• 1 teaspoon Toasted sesame seeds (optional)

Directions

Step 1

Soak the glass noodles in warm water for 10-15 minutes, or according to the package instructions, until softened. Drain and set aside.

Step 2

In a small bowl, mix together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), and white pepper (if using). Set the sauce aside.

Step 3

Heat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat.

Step 4

Add the minced garlic and ginger to the skillet, sautéing for 1-2 minutes until fragrant.

Step 5

Add the julienned carrot, red bell pepper, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still vibrant.

Step 6

Add the drained glass noodles to the skillet and pour the prepared sauce over the noodles. Toss to combine, ensuring the noodles are evenly coated.

Step 7

Add the baby spinach and green onions to the skillet. Stir-fry for an additional 1-2 minutes until the spinach is wilted and everything is heated through.

Step 8

Remove from heat and garnish with toasted sesame seeds if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(706.0g)

Amount per serving	% Daily Value*
Calories	1036.7

Total Fat 16.8g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1129.1mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 11.0g	0%
Total Sugars 23.8g
Protein 11.1g	0%

Vitamin D 0IU	0%
Calcium 217.0mg	0%
Iron 8.4mg	0%
Potassium 947.1mg	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: 14.5%

Protein: 4.2%

Carbs: 81.3%