Low Sodium Stir-Fried Noodles with Vegetables and Meat

Savor the bold flavors of this *Low Sodium Stir-Fried Noodles with Vegetables and Meat*, a lighter take on a classic favorite that’s perfect for a balanced weeknight meal. This recipe combines tender slices of chicken breast, vibrant stir-fried vegetables like broccoli, carrots, and bell peppers, and hearty whole wheat noodles (or gluten-free rice noodles) in a savory yet subtle sauce made with low-sodium soy sauce, rice vinegar, and a hint of honey for natural sweetness. A touch of sesame oil enhances the aromatic flavors, while a quick cornstarch slurry ensures the sauce clings beautifully to every bite. Ready in just 35 minutes, this dish delivers restaurant-quality results with less sodium and plenty of wholesome ingredients. Garnished with green onions and sesame seeds, it’s a visually appealing, nutritious, and satisfying dish that’s perfect for family dinners or meal prep.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 cup chicken breast, thinly sliced
• 8 ounces whole wheat noodles (or rice noodles for gluten-free)
• 1 cup broccoli florets
• 1 large carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 cup snow peas, trimmed
• 2 stalks green onions, sliced
• 1 teaspoon sesame seeds
• 1 tablespoon water
• 1 teaspoon cornstarch

Directions

Step 1

In a small bowl, combine low-sodium soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Mix well to create the sauce and set aside.

Step 2

Cook the whole wheat noodles in boiling water according to package instructions. Drain and set aside.

Step 3

In another small bowl, combine cornstarch and water to make a slurry. Stir until smooth and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 5–7 minutes until fully cooked and browned. Remove chicken from the pan and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add broccoli florets, julienned carrot, red bell pepper, and snow peas. Stir-fry for 5 minutes until the vegetables are tender but still crisp.

Step 6

Return the cooked chicken to the skillet and pour in the prepared sauce. Mix everything together.

Step 7

Add the cornstarch slurry to the skillet and toss quickly to allow the sauce to thicken. Reduce the heat to low.

Step 8

Add the cooked noodles to the skillet and drizzle with sesame oil. Toss well to coat the noodles evenly with the sauce and distribute the vegetables and chicken.

Step 9

Sprinkle with sliced green onions and sesame seeds before serving.

Step 10

Serve hot and enjoy your low-sodium stir-fried noodles with vegetables and meat!

Nutrition Facts

Serving size	(1114.4g)

Amount per serving	% Daily Value*
Calories	1317.6

Total Fat 54.4g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 9.2g
Cholesterol 202.4mg	0%
Sodium 1785.1mg	0%
Total Carbohydrate 110.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 26.1g
Protein 102.8g	0%

Vitamin D 31.0IU	0%
Calcium 253.1mg	0%
Iron 12.6mg	0%
Potassium 1793.8mg	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: 36.5%

Protein: 30.6%

Carbs: 32.9%