Low Fat Stir-Fried Vegetables with Glass Noodles
Delight your taste buds and nourish your body with this vibrant Low Fat Stir-Fried Vegetables with Glass Noodles recipe! Packed with crisp, colorful veggies like carrots, bell peppers, broccoli, and snow peas, and paired with tender glass noodles, this dish is bursting with flavor and nutrition while staying low in fat. A fragrant mix of ginger and garlic elevates the simple stir-fry, while a light soy sauce-based glaze ties everything together beautifully. Perfect for a quick and healthy weeknight dinner, this recipe comes together in just 35 minutes and serves four. Garnished with green onions and sesame seeds, every bite offers a satisfying, gluten-free option that will leave you craving more. Easy to make, low in calories, and full of satisfying textures, this stir-fry is sure to become a staple in your rotation!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean vermicelli)
- 2 medium Carrots
- 2 medium Bell peppers (any color)
- 150 grams Broccoli florets
- 100 grams Snow peas
- 150 grams Mushrooms (button or shiitake)
- 3 large Garlic cloves
- 1 teaspoon Fresh ginger
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 100 ml Vegetable broth (low sodium)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 1 teaspoon Sesame seeds
Instructions
Soak the glass noodles in warm water for 10 minutes or until they soften. Drain and set aside.
Thinly slice the carrots and bell peppers into strips. Cut the broccoli into small florets. Trim the ends of the snow peas. Slice the mushrooms thinly.
Mince the garlic and grate the ginger.
In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and vegetable broth. In another small bowl, dissolve the cornstarch in water and set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add 1 teaspoon of sesame oil or lightly spray the pan with cooking spray if preferred, for a minimal-fat option.
Add the minced garlic and grated ginger to the hot pan. Stir-fry for 30 seconds or until fragrant.
Add the carrots, bell peppers, broccoli, and snow peas to the pan. Stir-fry for 4-5 minutes until the vegetables begin to soften but remain crisp. Add the mushrooms and stir-fry for another 2-3 minutes.
Pour the prepared sauce over the vegetables and mix well. Let it cook for 1-2 minutes.
Add the softened glass noodles to the pan, tossing gently to combine with the vegetables and sauce.
Pour the cornstarch mixture into the pan, stirring continuously until the sauce thickens slightly and coats the vegetables and noodles evenly.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 29.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2027 mg | 43% | |
*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.
