Low Sodium Stir-Fried Noodles
Savor the bold flavors of this Low Sodium Stir-Fried Noodles recipe, a vibrant and health-conscious take on a classic Asian-inspired dish. Featuring tender low-sodium rice noodles tossed with crisp vegetables like julienned carrots, bell peppers, zucchini, and snap peas, this quick and easy recipe is packed with color and nutrition. A fragrant blend of garlic, ginger, and sesame oil infuses the dish with irresistible aroma, while a light yet flavorful sauce made from low-sodium soy sauce, rice vinegar, and a hint of natural sweetness ties everything together. Ready in just 25 minutes, this low-sodium option is perfect for busy weeknights or anyone looking to enjoy the comforting satisfaction of stir-fried noodles without sacrificing their health goals. Garnish with green onions and toasted sesame seeds for an extra touch of flavor and flair!
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Ingredients
- 200 grams low-sodium rice noodles
- 1 tablespoon sesame oil
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, julienned or spiralized
- 100 grams snap peas
- 2 stalks green onions, chopped
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame seeds (optional)
Directions
Step 1
Soak the low-sodium rice noodles in hot water according to the package instructions, typically 5-7 minutes. Drain and set aside.
Step 2
In a small bowl, whisk together the low-sodium soy sauce or tamari, rice vinegar, honey or maple syrup, and 1 teaspoon of water to create the sauce. Set aside.
Step 3
Heat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat the pan.
Step 4
Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds or until fragrant.
Step 5
Add the julienned carrot, sliced red bell pepper, zucchini, and snap peas to the pan. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Step 6
Push the vegetables to one side of the skillet and add the drained rice noodles to the empty space. Pour the sauce over the noodles and toss gently to coat.
Step 7
Combine the noodles with the vegetables and continue stir-frying for an additional 2-3 minutes, ensuring everything is well-mixed and heated through.
Step 8
Remove from heat, garnish with chopped green onions and toasted sesame seeds if desired, and serve immediately.
Nutrition Facts
| Serving size | (828.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 742.5 |
| Total Fat 17.6g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1580.7mg | 0% |
| Total Carbohydrate 128.0g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 23.5g | |
| Protein 17.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 190.7mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1477.6mg | 0% |
Source of Calories