Low Sodium Fried Rice Noodles
Dive into a healthier twist on a beloved classic with this vibrant Low Sodium Fried Rice Noodles recipe! Perfect for those aiming to reduce their salt intake without sacrificing flavor, this dish features tender rice noodles tossed with crisp vegetables like bell peppers, carrots, and broccoli, all stir-fried in aromatic ginger and garlic. A light but punchy sauce made from low sodium soy sauce, rice vinegar, and a touch of honey brings everything together beautifully. Garnished with fresh cilantro and served alongside zesty lime wedges, this quick and easy meal is not only heart-healthy but also bursting with taste. Ready in just 35 minutes, it’s ideal for busy weeknights or guilt-free indulgence. Try this colorful, nutrient-packed dish that's made with goodness and zero compromise on flavor!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 tablespoon Sesame oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 4 Green onions, chopped
- 1 Red bell pepper, thinly sliced
- 1 cup Carrots, julienned
- 1 cup Broccoli florets
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 cup Bean sprouts
- 0.25 cup Cilantro, chopped
- 1 Lime wedges
Instructions
Start by preparing the rice noodles according to the package instructions. Typically, this involves soaking them in warm water for about 10 minutes until they become soft, then draining and setting aside.
In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the chopped green onions, sliced red bell pepper, julienned carrots, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
In a small bowl, mix together the low sodium soy sauce, rice vinegar, and honey to create the sauce.
Add the drained rice noodles to the skillet, pouring the sauce over the noodles and vegetables. Toss everything together gently until the noodles are well coated and heated through.
Add the bean sprouts to the skillet, stirring them into the noodle mixture for the last 2 minutes of cooking.
Remove the skillet from heat and top the fried rice noodles with chopped cilantro.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 34.4 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2374 mg | 50% | |
*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.
