Low Sodium Black Bean Noodles
Elevate your dinner game with this vibrant and nutritious recipe for **Low Sodium Black Bean Noodles**—a quick and easy dish that's perfect for health-conscious food lovers! Packed with protein-rich black bean noodles and a medley of colorful vegetables like red bell pepper, zucchini, and carrots, this recipe delivers on taste without all the extra sodium. The light yet flavorful sauce, made with low sodium vegetable broth, tangy lime juice, and a hint of red pepper flakes, perfectly complements the tender noodles and crisp veggies. Fresh cilantro, green onions, and a sprinkle of toasted sesame seeds add a bold finishing touch, making this wholesome dish as delightful to the eyes as it is to the palate. With just 30 minutes from start to finish, this low sodium dinner option is ideal for weeknight meals and pairs beautifully with a fresh side salad or a squeeze of fresh lime.
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Recipe Information
Ingredients
- 8 ounces black bean noodles
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, julienned
- 1 large carrot, julienned
- 0.5 cup low sodium vegetable broth
- 2 tablespoons lime juice
- 0.25 cup cilantro, chopped
- 2 stalks green onions, chopped
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Instructions
Bring a large pot of water to a boil. Add the black bean noodles and cook according to package instructions until tender. Drain and rinse under cold water to remove excess starch. Set aside.
In a large skillet or wok, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper, julienned zucchini, and carrot to the skillet. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
Pour in the low sodium vegetable broth and lime juice, stirring to combine.
Add the cooked black bean noodles to the skillet and toss gently to combine with the vegetables and sauce.
Stir in the chopped cilantro, green onions, red pepper flakes, and black pepper. Cook for an additional 2 minutes, allowing the flavors to meld.
Remove from heat and sprinkle the toasted sesame seeds over the top before serving.
Garnish with additional cilantro and lime wedges, if desired, and serve warm.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 19.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2424 mg | 52% | |
*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.
