Low Fat Fried Rice Noodles
Light, flavorful, and irresistibly satisfying, this Low Fat Fried Rice Noodles recipe is a healthier spin on classic stir-fried noodles that doesn’t skimp on taste. Packed with vibrant veggies like snap peas, carrots, and red bell pepper, paired with tender slices of cooked chicken breast, this dish gets a boost of umami from soy sauce and a splash of tangy rice vinegar. Using just one tablespoon of extra-virgin olive oil, it’s a low-fat yet indulgent option perfect for busy weeknights. Ready in under 40 minutes, this recipe is an easy and versatile crowd-pleaser, garnished with spring onions and toasted sesame seeds for a delightful crunch. Whether you’re watching your waistline or just craving a lighter, colorful meal, these rice noodles deliver on taste, texture, and nutrition.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 1 medium onion
- 1 medium carrot
- 1 medium red bell pepper
- 100 grams snap peas
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 stalks spring onions
- 150 grams cooked chicken breast
- 1 tablespoon toasted sesame seeds
Instructions
Start by soaking the rice noodles in warm water for about 10 minutes or until they are just softened, then drain and set aside.
While the noodles are soaking, peel and mince the garlic cloves. Next, finely chop the onion. Peel and grate the carrot, and thinly slice the red bell pepper. Trim the ends of the snap peas.
Heat the extra-virgin olive oil in a large non-stick skillet or wok over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 2-3 minutes.
Increase the heat to medium-high and add the carrot, red bell pepper, and snap peas. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat back to medium and add the drained rice noodles to the pan, along with the soy sauce and rice vinegar. Toss everything together to ensure the noodles and vegetables are well coated.
Add the sliced cooked chicken breast to the pan and stir-fry for another 2-3 minutes until the chicken is heated through.
Slice the spring onions thinly, then add them to the pan along with the toasted sesame seeds, stirring to combine.
Serve the low-fat fried rice noodles immediately, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 959 mg | 20% | |
*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.
