Low Fat Classic Fried Noodles
Discover a guilt-free twist on takeout with our **Low Fat Classic Fried Noodles**, a vibrant dish that combines flavorful, nutrient-packed veggies with light and tender rice noodles for a satisfying meal that won’t weigh you down. Infused with the aromatic duo of garlic and ginger, and tossed in a savory blend of low-sodium soy sauce and oyster sauce, this quick stir-fry is bursting with taste while keeping calories in check. Fresh snap peas, carrots, and bell peppers add delightful crunch and color, while a sprinkle of spring onions, cilantro, and red pepper flakes delivers the perfect finishing touch. Ready in just 30 minutes, this wholesome noodle recipe is ideal for a healthy yet indulgent dinner that’s quick, delicious, and completely customizable to suit your preferences.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 1 tablespoon Sesame oil
- 2 whole Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced
- 100 g Snap peas
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Oyster sauce
- 2 stalks Spring onions, chopped
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Soak the rice noodles in warm water for about 10 minutes or until they are soft but still firm to the bite. Drain and set aside.
In a large non-stick skillet or wok, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the sliced onion and cook until slightly translucent, about 2 minutes.
Add the julienned carrot, red bell pepper slices, and snap peas. Stir fry for another 3-4 minutes until they start to soften.
Push the vegetables to the side of the skillet. Add the drained noodles to the center and stir gently to combine with the vegetables.
Pour the low sodium soy sauce and oyster sauce over the noodle and vegetable mixture, stir well to coat everything evenly.
Cook for another 3-4 minutes, tossing frequently, until the noodles are heated through and well combined.
Remove from heat and sprinkle with chopped spring onions, cilantro, and crushed red pepper flakes.
Serve immediately, with an optional side of additional soy sauce for seasoning to taste.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 18.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 999 mg | 21% | |
*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.
