Low Sodium Drunken Noodle
Dive into the vibrant flavors of this **Low Sodium Drunken Noodle** recipe—a healthier twist on the classic Thai-inspired dish. Packed with colorful vegetables like red bell peppers, carrots, broccoli, and mushrooms, this guilt-free version maintains all the savory satisfaction while reducing sodium levels. Tender rice noodles are tossed with golden tofu, aromatic garlic, fresh ginger, and fragrant Thai basil, creating a symphony of bold yet balanced flavors. The light, zesty sauce, featuring lime juice, low sodium soy sauce, rice vinegar, and chili garlic sauce, ties every bite together beautifully. This recipe is quick to whip up, requiring just 35 minutes from start to finish, making it a perfect weeknight dinner option. Serve it immediately for a wholesome, flavor-packed meal that caters to health-conscious and plant-based eaters alike!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Broccoli florets
- 1 cup Mushrooms, sliced
- 1 cup Thai basil leaves
- 2 tablespoons Lime juice
- 1 teaspoon Sesame oil
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Chili garlic sauce
- 10 ounces Firm tofu, cubed
- 3 Green onions, chopped
- 0.5 teaspoon Freshly ground black pepper
Instructions
Cook the rice noodles according to package instructions until al dente. Drain and set aside.
In a large skillet or wok, heat olive oil over medium-high heat.
Add minced garlic and ginger to the skillet and sauté for about 1 minute, until fragrant.
Add the sliced red bell pepper, julienned carrot, broccoli florets, and sliced mushrooms to the skillet.
Stir-fry the vegetables for 5-7 minutes, until they are tender but still crisp.
In a small bowl, whisk together the lime juice, sesame oil, low sodium soy sauce, rice vinegar, and chili garlic sauce.
Add the cubed tofu to the skillet and cook for 3-4 minutes, until lightly golden.
Add the cooked noodles and sauce mixture to the skillet, tossing everything to coat well.
Stir in the Thai basil leaves and green onions, cooking for an additional 2 minutes.
Season with freshly ground black pepper to taste and remove from heat.
Serve the drunken noodles immediately, garnished with additional Thai basil if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 23.2 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2767 mg | 213% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 3957 mg | 84% | |
*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.
