Low Fat Stir-Fried Rice Noodles
Light, flavorful, and quick to prepare, this Low Fat Stir-Fried Rice Noodles recipe is the perfect healthier alternative to traditional stir-fried dishes. Packed with vibrant veggies like carrot, red bell pepper, zucchini, and mung bean sprouts, these rice noodles are stir-fried in a savory blend of low-sodium soy sauce, hoisin sauce, and sesame oil for maximum flavor without added fat. Fresh garlic, ginger, and a squeeze of lime elevate this dish, while a hint of chili flakes adds optional heat. Ready in just 25 minutes, this recipe makes two servings of guilt-free comfort food that can easily be customized to suit your spice level or ingredient preferences. Serve it warm, garnished with fresh cilantro and green onions for a satisfying and wholesome meal that’s easy on both time and calories! Perfect for weeknight dinners or a clean-eating reset, this dish is gluten-free and packed with nutritious goodness.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 1 medium Carrot
- 1 Red bell pepper
- 1 small Zucchini
- 2 Green onions
- 1 cup Mung bean sprouts
- 3 tablespoons Vegetable stock
- 1 Lime
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Chili flakes (optional)
Instructions
Soak the rice noodles in warm water according to the package instructions (usually 8–10 minutes) until softened. Drain and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and vegetable stock. Set aside.
Mince the garlic and ginger. Thinly slice the carrot, red bell pepper, and zucchini into matchstick-sized pieces. Chop the green onions and roughly chop the cilantro.
Heat a large non-stick skillet or wok over medium heat. Add a splash of water to prevent sticking, if needed, instead of oil.
Add the minced garlic and ginger to the skillet and sauté for 30 seconds, stirring constantly to avoid burning.
Add the carrot, red bell pepper, and zucchini to the skillet. Stir-fry for 3–4 minutes until they begin to soften but remain slightly crisp.
Push the vegetables to one side of the skillet and add the softened rice noodles. Pour the sauce mixture over the noodles and gently toss everything together using tongs until the noodles and vegetables are evenly coated.
Add the bean sprouts and half of the green onions, tossing gently for another minute to warm everything through.
Remove from heat and squeeze half a lime over the noodles. Toss once more to combine.
Serve the stir-fried rice noodles in bowls, garnished with the remaining green onions, chopped cilantro, and a sprinkle of chili flakes, if desired. Serve the remaining lime half on the side.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 34.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1280 mg | 27% | |
*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.
