Low Sodium Fried Vermicelli
Discover the perfect balance of flavor and nutrition with our 'Low Sodium Fried Vermicelli' recipe, a vibrant twist on traditional fried noodles. This health-conscious dish combines tender vermicelli noodles with a colorful medley of crisp bell peppers, carrots, snap peas, and aromatic garlic and ginger. Tossed in a light yet tangy mix of low sodium soy sauce and rice vinegar, the recipe delivers big flavor without compromising on heart-healthy ingredients. Finished with fresh cilantro, green onions, and a hint of red chili flakes, it's a quick, 30-minute meal that pairs beautifully with lime wedges for a refreshing citrus zing. Ideal for anyone seeking a low-sodium dinner that's hearty, satisfying, and loaded with fresh vegetables!
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Recipe Information
Ingredients
- 200 g vermicelli noodles
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 medium onion, thinly sliced
- 1 medium bell pepper, julienned
- 1 medium carrot, julienned
- 100 g snap peas, trimmed and cut in half
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon red chili flakes
- 1 lime, cut into wedges
Instructions
Bring a pot of water to boil and cook the vermicelli noodles according to the package instructions until just tender. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat the sesame oil in a large wok or non-stick skillet over medium-high heat.
Add minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the sliced onion to the pan and stir-fry for 2-3 minutes until they become translucent.
Toss in the julienned bell pepper, carrot, and snap peas. Stir-fry for another 3-4 minutes, ensuring they remain crisp-tender.
Add the cooked vermicelli noodles to the vegetables in the pan.
Pour in the low sodium soy sauce and rice vinegar, tossing everything together to ensure the noodles and vegetables are well-coated in the sauce.
Sprinkle in the chopped green onions and cilantro, along with a pinch of red chili flakes for a slight kick. Stir-fry for another minute until everything is evenly mixed and heated through.
Remove from heat and transfer the fried vermicelli to serving plates.
Serve hot, garnishing with fresh lime wedges on the side for added zest.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 30.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1935 mg | 41% | |
*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.
