Low Sodium Dry Pork Noodle
Elevate your weeknight dinner routine with this flavorful and health-conscious Low Sodium Dry Pork Noodle recipe, a perfect balance of savory and vibrant ingredients. Featuring tender slices of pork tenderloin, delicate rice noodles, and an array of fresh vegetables like red bell pepper, bean sprouts, and green onions, this dish is lightly seasoned with low sodium soy sauce and infused with aromatic garlic, ginger, and sesame oil. A splash of lime juice adds a tangy finish, while fresh cilantro brings a burst of freshness to every bite. Ready in just 40 minutes, this quick and easy stir-fry is ideal for meal prep or serving up a fuss-free yet memorable family meal. Low in sodium but packed with flavor, these noodles are a healthy alternative to traditional takeout, offering a satisfying combination of taste and texture with every forkful. Perfect for those seeking a lighter, heart-healthy dish that doesn't compromise on zest and aroma!
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Recipe Information
Ingredients
- 200 grams pork tenderloin
- 200 grams rice noodles
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 tablespoon ginger
- 1 red bell pepper
- 3 stalks green onions
- 100 grams bean sprouts
- 0.5 teaspoon black pepper
- 0.5 cup vegetable broth (low sodium)
- 1 lime
- 0.25 cup cilantro leaves
Instructions
Begin by thinly slicing the pork tenderloin into bite-sized strips and set aside.
Soak the rice noodles in warm water for about 15 minutes or until they become soft. Then drain and set aside.
Mince the garlic and ginger and slice the red bell pepper into thin strips. Chop the green onions and set all vegetables aside.
In a large pan or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced pork to the pan and cook for about 3-4 minutes until browned and cooked through.
Add the red bell pepper and white parts of the green onions to the pan. Stir-fry for another 2 minutes until the vegetables begin to soften.
Pour in the low sodium soy sauce and the vegetable broth. Stir well to combine and let it simmer for a minute.
Add the drained rice noodles and bean sprouts to the pan, tossing everything together to ensure the noodles are well coated with the sauce and mixed with the vegetables and pork.
Season with black pepper to taste, then continue to cook for an additional 2-3 minutes until everything is heated through and the noodles are tender.
Remove from heat and squeeze the juice of half a lime over the noodles. Taste and adjust seasoning if necessary.
Garnish with the remaining green parts of the green onions and fresh cilantro leaves.
Optional: Serve with additional lime wedges for an extra citrusy kick.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2063 mg | 44% | |
*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.
