Low Sodium Stir-Fried Vegetables with Noodles

Bright, fresh, and bursting with flavor, this Low Sodium Stir-Fried Vegetables with Noodles recipe is a healthy twist on a takeout favorite, perfect for anyone seeking a quick, heart-friendly meal. Packed with colorful veggies like broccoli, bell peppers, carrots, and snap peas, and lightly coated in a savory low-sodium soy sauce-based stir-fry glaze, this dish delivers big taste without the salt overload. Choose whole wheat or rice noodles for a customizable base, and enjoy the aromatic blend of garlic, ginger, and sesame oil that ties it all together. Ready in just 30 minutes, this vibrant, nutrient-packed stir-fry is easy, satisfying, and ideal for weeknight dinners. Whether you’re looking for a low-sodium meal or a veggie-forward noodle dish, this recipe is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Whole wheat noodles (or rice noodles for gluten-free option)
• 2 cups Broccoli florets
• 1 medium Bell pepper (red or yellow), thinly sliced
• 1 medium Carrot, julienned or thinly sliced
• 1 cup Snap peas, trimmed
• 2 cups Baby spinach leaves
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free option)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water (for the cornstarch slurry)
• 1 tablespoon Vegetable oil (or avocado oil)
• 0.25 teaspoon Crushed red pepper flakes (optional, for heat)

Directions

Step 1

Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.

Step 2

In a small bowl, prepare the sauce by whisking together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside.

Step 3

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced garlic and grated ginger to the pan, stirring continuously for 30 seconds or until fragrant.

Step 5

Add the broccoli, bell pepper, carrots, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are bright and slightly tender but still crisp.

Step 6

Add the baby spinach leaves and stir for 1-2 minutes until wilted.

Step 7

Pour the prepared sauce over the vegetables and mix to coat evenly.

Step 8

Add the cooked noodles to the skillet, tossing to combine with the vegetables and sauce. Cook for another 2-3 minutes until everything is heated through.

Step 9

Season with crushed red pepper flakes if desired, and remove from heat.

Step 10

Serve immediately and enjoy your low sodium stir-fried vegetables with noodles.

Nutrition Facts

Serving size	(931.5g)

Amount per serving	% Daily Value*
Calories	765.6

Total Fat 30.0g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1646.2mg	0%
Total Carbohydrate 105.3g	0%
Dietary Fiber 22.0g	0%
Total Sugars 18.4g
Protein 32.4g	0%

Vitamin D 0IU	0%
Calcium 291.6mg	0%
Iron 9.9mg	0%
Potassium 1587.3mg	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: 32.9%

Protein: 15.8%

Carbs: 51.3%