Low Sodium Veggie Noodle Stir Fry
Savor the vibrant flavors of our Low Sodium Veggie Noodle Stir Fry—a quick, wholesome dish packed with colorful vegetables and a tangy, umami-rich sauce that's light on sodium but big on taste! Featuring tender whole grain spaghetti or gluten-free rice noodles, crisp broccoli, sweet red bell peppers, and crunchy sugar snap peas, this stir fry is a nutrient-dense meal ready in just 30 minutes. The homemade low-sodium sauce, made with soy sauce alternatives, unsalted vegetable broth, and a hint of honey or maple syrup, keeps the recipe heart-healthy without compromising on flavor. Perfect for weeknight dinners, this stir fry is easily customizable with your favorite veggies and comes garnished with green onions and sesame seeds for an extra touch of freshness. Whether you’re looking for a vegetarian, vegan, or gluten-free option, this recipe is versatile, quick to prepare, and perfect for anyone striving for a delicious yet mindful meal!
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Ingredients
- 8 ounces whole grain spaghetti (or low-sodium rice noodles for gluten-free)
- 1 tablespoon sesame oil (or avocado oil for a neutral flavor)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup sugar snap peas
- 3 tablespoons low-sodium soy sauce (or coconut aminos for a lower sodium alternative)
- 3 tablespoons unsalted vegetable broth
- 1 teaspoon rice vinegar
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon cornstarch (or arrowroot powder for gluten-free)
- 2 tablespoons water
- 2 stalks green onions, thinly sliced
- 1 teaspoon sesame seeds (optional, for garnish)
Directions
Step 1
Cook the whole grain spaghetti or low-sodium rice noodles according to package instructions. Drain and set aside.
Step 2
In a small bowl, whisk together the low-sodium soy sauce or coconut aminos, unsalted vegetable broth, rice vinegar, honey or maple syrup, cornstarch, and water. Set the sauce mixture aside.
Step 3
Heat the sesame oil in a large skillet or wok over medium-high heat.
Step 4
Add the minced garlic and ginger to the skillet, stirring constantly for 30 seconds until fragrant.
Step 5
Add the red bell pepper, broccoli florets, carrot, and sugar snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Step 6
Pour the prepared sauce into the skillet with the vegetables. Stir well to coat the veggies in the sauce.
Step 7
Add the cooked noodles to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.
Step 8
Remove the skillet from heat and sprinkle the stir fry with sliced green onions and optional sesame seeds for garnish.
Step 9
Serve warm and enjoy your low sodium veggie noodle stir fry!
Nutrition Facts
| Serving size | (972.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 748.8 |
| Total Fat 18.2g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1726.9mg | 0% |
| Total Carbohydrate 124.6g | 0% |
| Dietary Fiber 26.6g | 0% |
| Total Sugars 26.8g | |
| Protein 31.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.9mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1019.3mg | 0% |
Source of Calories