Low Fat Stir-Fried Glass Noodles
Delight in the flavorful simplicity of Low Fat Stir-Fried Glass Noodles, a vibrant, healthy dish that's perfect for quick weeknight dinners or light lunches. This recipe features delicate mung bean glass noodles, paired with colorful julienned carrot, zucchini, red bell pepper, and nutrient-packed baby spinach for a medley of textures and nutrients. The dish is stir-fried in a fragrant sesame oil base, infused with a tangy, savory sauce made with low-sodium soy sauce, oyster sauce (or vegetarian option), rice vinegar, and broth for irresistible flavor minus the guilt. Ready in under 30 minutes, this low-fat recipe is ideal for health-conscious cooks seeking a gluten-free and versatile meal option. Garnish with green onions and sesame seeds for an added burst of freshness and crunch. Perfect for serving hot and fresh, this stir-fry is a must-try for lovers of wholesome, Asian-inspired dishes!
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Recipe Information
Ingredients
- 150 grams Glass noodles (mung bean/bean thread noodles)
- 1 medium, julienned Carrot
- 1 medium, julienned Zucchini
- 1 medium, thinly sliced Red bell pepper
- 100 grams Baby spinach
- 2 cloves, minced Garlic
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce (or vegetarian oyster sauce for a plant-based option)
- 2 teaspoons Rice vinegar
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable or chicken broth (low-fat)
- 2 stalks, thinly sliced Green onions (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Soak the glass noodles in warm water for 8-10 minutes, or until they are soft and pliable. Drain and set aside.
Preheat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat the pan.
Add the minced garlic to the pan and sauté for 30 seconds, or until fragrant but not browned.
Add the julienned carrot, zucchini, and red bell pepper to the pan. Stir-fry for 3-4 minutes, or until the vegetables begin to soften but still retain some crunch.
Push the vegetables to the side of the pan and add the softened glass noodles to the center. Pour the soy sauce, oyster sauce, rice vinegar, and broth over the noodles.
Toss the noodles with the sauce using tongs or chopsticks, mixing well to ensure they are evenly coated. Then mix the vegetables back into the noodles.
Add the baby spinach and stir-fry for another 1-2 minutes, or until the spinach wilts.
Remove from heat and transfer to serving plates. Garnish with green onions and sesame seeds, if desired.
Serve immediately and enjoy your low-fat stir-fried glass noodles!
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 22.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1045 mg | 22% | |
*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.
