Low Fat Easy Stir Fry Noodles
Elevate your weeknight dinner game with these Low Fat Easy Stir Fry Noodles — a quick, nutritious, and flavor-packed dish that’s ready in just 25 minutes. Featuring tender rice noodles, vibrant veggies like broccoli, carrots, and bell peppers, and a savory combination of low-sodium soy sauce and hoisin sauce, this recipe strikes the perfect balance between healthy and indulgent. Fresh ginger and garlic add a zesty kick, while a garnish of coriander and optional toasted sesame seeds provide an aromatic finish. Perfect for busy lifestyles, this low-fat stir-fry recipe is vegetarian-friendly, loaded with wholesome ingredients, and served with lime wedges for a tangy twist. Skip the takeout and enjoy a satisfying, guilt-free meal that’s easy to whip up and sure to impress!
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Recipe Information
Ingredients
- 200 grams Rice noodles (medium thickness)
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 large Carrot, julienned
- 1 large Bell pepper, sliced
- 150 grams Broccoli florets
- 3 tablespoons Soy sauce, low-sodium
- 1 tablespoon Hoisin sauce
- 2 stalks Spring onions, chopped
- 1 handful Coriander leaves, for garnish
- 1 teaspoon Sesame seeds, toasted (optional)
- 1 lime Lime wedges, to serve
Instructions
Begin by soaking the rice noodles according to the package instructions. Typically, this involves placing them in a bowl, covering with hot water, and leaving to soak for about 8-10 minutes until they are tender. Drain and set aside.
While the noodles are soaking, prepare the vegetables: julienne the carrot, slice the bell pepper, and cut the broccoli into small florets.
Heat 1 tablespoon of olive oil in a large non-stick pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, and stir-fry for about 30 seconds until fragrant.
Add the carrot and broccoli to the pan first, as they take slightly longer to cook. Stir-fry for about 3 minutes.
Add the sliced bell pepper to the pan and continue to stir-fry for another 2 minutes until all vegetables are tender-crisp.
Lower the heat to medium, then add the soaked and drained rice noodles to the pan.
Pour the low-sodium soy sauce and hoisin sauce over the noodles and vegetables. Toss everything together using tongs or chopsticks until the noodles are thoroughly coated in the sauce and heated through.
Add the chopped spring onions and toss once more to combine evenly.
Remove from heat and garnish with fresh coriander leaves and toasted sesame seeds, if using.
Serve immediately, with lime wedges on the side for squeezing over the noodles before eating.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1227 mg | 26% | |
*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.
