Low Carb Simple Vegetable Stir-Fry Noodles
Light, vibrant, and packed with flavor, these Low Carb Simple Vegetable Stir-Fry Noodles offer a healthier twist on traditional noodle dishes while delivering irresistible taste and texture. Perfect for anyone following a low-carb lifestyle, this nutrient-rich recipe swaps out regular noodles for spiralized zucchini, creating a fresh and wholesome base. A colorful medley of crisp-tender veggies like red bell pepper, carrots, snow peas, broccoli, and shiitake mushrooms comes alive with aromatic notes of garlic, ginger, and sesame oil. Enhanced with a savory drizzle of low-sodium soy sauce and the zippy tang of rice vinegar, this quick stir-fry is ready in just 30 minutes, making it an ideal choice for busy weeknights. Finished with a sprinkle of sesame seeds, red chili flakes, and fresh green onion for an extra burst of flavor, it’s a deliciously easy way to enjoy clean eating without sacrificing satisfaction.
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Recipe Information
Ingredients
- 2 large Zucchini (spiralized)
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Snow peas
- 1 cup Broccoli florets
- 1 cup Shiitake mushrooms
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 1 tablespoon Sesame oil
- 2 tablespoon Soy sauce (low sodium)
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame seeds
- 2 pieces Green onions
- 0.5 teaspoon Red chili flakes
Instructions
Begin by preparing the vegetables. Spiralize the zucchini into noodles and set aside. Slice the red bell pepper into thin strips, julienne the carrot, and slice the snow peas lengthwise. Cut the broccoli into small florets. Clean and slice the shiitake mushrooms. Mince the garlic cloves and grate the ginger.
In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the minced garlic and grated ginger to the skillet, and stir-fry for about 30 seconds until fragrant.
Add the sliced red bell pepper, carrot, snow peas, broccoli florets, and shiitake mushrooms to the skillet. Stir-fry for about 4-5 minutes until the vegetables are just tender but still crisp.
Add the spiralized zucchini noodles to the skillet, tossing them with the other vegetables.
Pour in the soy sauce and rice vinegar, stirring to combine. Stir-fry everything together for another 2 minutes until the zucchini noodles are heated through.
Remove from heat and sprinkle with sesame seeds and red chili flakes.
Serve the vegetable stir-fry noodles hot, garnished with sliced green onions.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1465 mg | 31% | |
*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.
