Low Sodium Spicy Garlic Szechuan Noodles
Satisfy your cravings for bold, fiery flavors with this Low Sodium Spicy Garlic Szechuan Noodles recipe — a healthier twist on a classic favorite that doesn't compromise on taste. Featuring tender whole wheat noodles coated in a vibrant blend of low-sodium soy sauce, chili garlic sauce, and toasted sesame oil, this dish is infused with the aromatic heat of Szechuan peppercorns and fresh ginger. A medley of colorful vegetables, including bell peppers, carrots, and baby bok choy, adds crunch and nutrients, while optional toppings like roasted peanuts and sesame seeds provide extra texture. Ready in just 25 minutes, this simple yet flavorful stir-fry is perfect for a quick weeknight dinner or meal prep. It's the ultimate choice for anyone seeking bold Asian-inspired flavors without the sodium overload.
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Recipe Information
Ingredients
- 8 ounces whole wheat noodles or other low-sodium noodles
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 1.5 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili garlic sauce (low-sodium if available)
- 1 teaspoon Szechuan peppercorns
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 4 green onions, finely sliced (white and green parts separated)
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 baby bok choy, roughly chopped
- 0.25 cup unsalted peanuts or cashews, roasted and chopped (optional for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
Instructions
Cook the whole wheat noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Prepare the sauce by whisking together the low-sodium soy sauce or coconut aminos, rice vinegar, toasted sesame oil, and chili garlic sauce in a small bowl. Set aside.
Heat a large skillet or wok over medium heat. Add the Szechuan peppercorns and toast them for 1-2 minutes until fragrant. Remove from the skillet, crush lightly using a mortar and pestle or the back of a spoon, and set aside.
In the same skillet, heat a small amount of water or a splash of sesame oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
Add the red bell pepper, carrot, and baby bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the cooked noodles to the skillet along with the prepared sauce and crushed Szechuan peppercorns. Toss everything together to evenly coat the noodles in the sauce and combine with the vegetables.
Cook for an additional 2 minutes, stirring frequently, until the noodles are heated through.
Remove from heat and serve immediately. Garnish with the green parts of the green onions, roasted peanuts or cashews (if using), and sesame seeds for added crunch and flavor.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 15.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1989 mg | 42% | |
*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.
