Low Sodium Seafood Noodles
Dive into a bowl of vibrant flavor with these Low Sodium Seafood Noodles, a heart-healthy and satisfying dish that doesn’t compromise on taste. Made with whole wheat noodles and a medley of fresh seafood like shrimp, scallops, and calamari, this recipe is infused with aromatic garlic, zesty fresh ginger, and a splash of lemon juice for a bright, savory sauce. Crisp vegetables—sweet red bell peppers, julienned carrots, and tender snow peas—add a delightful crunch, while the unsalted chicken or seafood stock keeps sodium in check. Each bite is perfectly balanced, finishing with a touch of fresh cilantro and a gentle heat from optional red pepper flakes. Ready in just 35 minutes, this wholesome meal is ideal for weeknight dinners or a quick lunch, promising a delicious fusion of bold flavors and health-conscious ingredients.
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Recipe Information
Ingredients
- 8 ounces Whole wheat noodles
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 cups Unsalted chicken or seafood stock
- 2 tablespoons Lemon juice, freshly squeezed
- 1 pound Mixed seafood (shrimp, scallops, and calamari)
- 1 unit Red bell pepper, thinly sliced
- 1 unit Carrot, julienned
- 1 cup Snow peas, trimmed
- 3 units Green onions, sliced
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Cook the whole wheat noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and ginger to the oil and sauté for about 1 minute until aromatic.
Pour in the unsalted chicken or seafood stock and lemon juice. Bring the mixture to a gentle boil.
Add the mixed seafood to the skillet. Cook for about 4-5 minutes until the seafood is cooked through.
Add the red bell pepper, julienned carrot, and snow peas. Stir well to combine.
Continue cooking for about 3-4 minutes until the vegetables are slightly tender but crisp.
Add the cooked noodles to the skillet, tossing gently to coat with the sauce.
Sprinkle black pepper and optional red pepper flakes over the noodle mixture.
Remove from heat and stir in the sliced green onions and chopped cilantro.
Serve the seafood noodles hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 21.2 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2954 mg | 63% | |
*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.
