Low Sodium Stir-Fried Drunken Noodles
Experience the bold, savory flavors of Southeast Asia with this Low Sodium Stir-Fried Drunken Noodles recipe, a deliciously healthier twist on a classic Thai favorite. Made with wide rice noodles, vibrant vegetables like baby corn and broccoli, and protein-packed tofu, this dish is tossed in a rich, aromatic blend of low-sodium soy sauce, dark soy sauce, and a touch of honey or maple syrup for a perfect balance of sweet and savory. Fragrant garlic, spicy red chilies, and fresh Thai basil infuse every bite with authentic flavor, while lime wedges provide a zesty finishing touch. Ready in just 30 minutes, this quick and easy one-pan meal is perfect for weeknight dinners or impressing guests with a guilt-free indulgence. Ideal for those looking for a low-sodium option without compromising on taste, these stir-fried drunken noodles are the ultimate comfort food with a healthy spin.
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Recipe Information
Ingredients
- 8 ounces Wide rice noodles
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Unsalted vegetable stock
- 1.5 tablespoons Oyster sauce (low-sodium or vegetarian alternative)
- 1 tablespoon Dark soy sauce (low-sodium)
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 tablespoon Vegetable oil
- 4 Garlic cloves, minced
- 2 Red chilies, thinly sliced (adjust to heat preference)
- 2 Shallots, thinly sliced
- 8 ounces Firm tofu, cubed (or protein of choice)
- 1 cup Baby corn, halved lengthwise
- 1.5 cups Broccoli florets
- 1 cup Thai basil leaves
- 4 Lime wedges
Instructions
Bring a pot of water to a boil. Cook the rice noodles according to package instructions, usually about 5-6 minutes. Drain and rinse with cold water to stop cooking. Set aside.
In a small bowl, whisk together the low-sodium soy sauce, unsalted vegetable stock, low-sodium oyster sauce, dark soy sauce, and honey (or maple syrup). Set aside.
Heat a large wok or skillet over medium-high heat. Add vegetable oil and swirl to coat the pan.
Add minced garlic, red chilies, and shallots to the pan. Stir-fry for 1-2 minutes, until fragrant.
Add the cubed tofu to the pan and cook for 3-4 minutes, letting it lightly brown on all sides.
Add the baby corn and broccoli florets. Stir-fry for another 3-4 minutes, until the vegetables are tender but still crisp.
Push the vegetables to the side of the pan and add the cooked rice noodles to the center. Pour the prepared sauce over the noodles.
Toss the noodles and vegetables together, ensuring everything is evenly coated in the sauce. Stir-fry for an additional 2-3 minutes.
Remove the pan from heat and gently mix in the Thai basil leaves until wilted.
Serve hot, garnished with lime wedges for squeezing over the top. Enjoy your low-sodium drunken noodles!
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 22.5 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2165 mg | 167% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 2460 mg | 52% | |
*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.
