Low Sodium Stir-Fried Vegetables with Glass Noodles

Elevate your weeknight dinners with this vibrant and nutritious Low Sodium Stir-Fried Vegetables with Glass Noodles recipe! Packed with colorful, crisp-tender vegetables like red bell peppers, zucchini, and broccoli, and complemented by silky glass noodles, this dish is a lighter, heart-healthy twist on classic Asian stir-fries. The bold flavors come to life with a simple, low-sodium sauce made from soy sauce, rice vinegar, and a touch of honey or maple syrup for natural sweetness. Infused with aromatic garlic and ginger, and finished with a sprinkle of sesame seeds and fresh cilantro, this recipe is perfect for those seeking a flavor-packed, low-sodium, and easy-to-make meal. Ready in just 35 minutes, it’s a delightful option for vegans (with a quick swap) and anyone embracing a balanced, wholesome diet. Serve with a squeeze of lime for an added zesty kick!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (mung bean vermicelli)
• 2 tablespoons Extra virgin olive oil
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 medium Red bell pepper, julienned
• 1 large Carrot, julienned
• 1 medium Zucchini, sliced into half-moons
• 150 grams Broccoli florets
• 100 grams Sugar snap peas, trimmed
• 150 grams Mushrooms, sliced
• 3 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey (or maple syrup for vegan option)
• 1 teaspoon Sesame oil (optional, for flavor)
• 1 teaspoon Toasted sesame seeds
• 2 tablespoons Fresh cilantro, chopped
• 1 lime Lime wedges (for serving)

Directions

Step 1

Prepare the glass noodles according to the package instructions, typically by soaking them in hot water for 10 minutes or until softened. Drain and set aside.

Step 2

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

Step 3

Once the oil is hot, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to let it burn.

Step 4

Add the julienned red bell pepper, carrot, zucchini, and broccoli florets to the skillet. Stir-fry for 3-4 minutes, letting the vegetables slightly soften but remain crisp.

Step 5

Toss in the sugar snap peas and sliced mushrooms. Continue to stir-fry for an additional 2-3 minutes.

Step 6

In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey (or maple syrup), and sesame oil, if using. Pour this sauce over the vegetables in the skillet and toss to coat evenly.

Step 7

Add the softened glass noodles to the skillet. Use tongs to gently toss everything together until the noodles are heated through and evenly mixed with the vegetables and sauce.

Step 8

Remove from heat. Sprinkle with toasted sesame seeds and fresh cilantro for garnish.

Step 9

Serve hot with a fresh lime wedge on the side for an optional burst of acidity.

Nutrition Facts

Serving size	(1173.6g)

Amount per serving	% Daily Value*
Calories	1282.4

Total Fat 36.0g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1873.4mg	0%
Total Carbohydrate 229.5g	0%
Dietary Fiber 19.0g	0%
Total Sugars 28.6g
Protein 22.9g	0%

Vitamin D 15IU	0%
Calcium 289.2mg	0%
Iron 9.7mg	0%
Potassium 1985.8mg	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: 24.3%

Protein: 6.9%

Carbs: 68.8%