Low Carb Stir-Fried Vegetables with Glass Noodles
Discover a vibrant and health-conscious twist on a classic dish with this Low Carb Stir-Fried Vegetables with Glass Noodles recipe. Featuring shirataki glass noodles, a low-calorie and gluten-free alternative, this dish is packed with colorful, nutrient-dense vegetables like broccoli, red bell pepper, zucchini, and snow peas. Enhanced with aromatic garlic and ginger, a splash of sesame oil, and gluten-free tamari, it delivers bold Asian-inspired flavors while staying light and satisfying. Perfect for those seeking keto-friendly or low-carb meal options, this quick and easy stir-fry comes together in just 25 minutes and is ideal for a wholesome lunch or dinner. Garnish with sesame seeds and scallions for added crunch and freshness, and enjoy a guilt-free plate of delicious goodness!
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Recipe Information
Ingredients
- 200 grams Shirataki glass noodles
- 1 cup Broccoli florets
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 1 cup Snow peas, trimmed
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce (low-sodium or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil or avocado oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 sticks Scallions, thinly sliced (optional, for garnish)
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Begin by preparing the shirataki noodles per the package instructions: drain, rinse, and boil for 2-3 minutes. Drain again and set aside.
Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli florets, julienned carrot, and red bell pepper to the skillet. Stir-fry for 3 minutes.
Next, add the zucchini and snow peas to the skillet. Continue to stir-fry for another 2 minutes, until the vegetables are crisp-tender.
Reduce the heat to medium and stir in the prepared shirataki noodles.
Drizzle the soy sauce and sesame oil over the noodles and vegetables. Toss everything to coat evenly and cook for another 2 minutes.
Season with a pinch of salt and black pepper to taste.
Remove from heat and transfer to serving plates or a large bowl.
Garnish with sesame seeds and scallions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 19.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1414 mg | 30% | |
*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.
