Low Sodium Stir-Fried Glass Noodles
Bright, nutritious, and packed with flavor, this Low Sodium Stir-Fried Glass Noodles recipe is a delightful way to enjoy a healthy, homemade meal without compromising taste. Featuring tender mung bean vermicelli, vibrant julienned vegetables like carrots, zucchini, and bell peppers, and a flavorful sauce made with low-sodium soy sauce, rice vinegar, and a touch of honey or maple syrup, this dish delivers a perfect balance of savory and slightly sweet flavors. Stir-fried with fragrant garlic, ginger, and sesame oil, these noodles are complemented by fresh spinach and green onions for added texture and nutrients. Ready in just 25 minutes, this recipe is ideal for quick, wholesome dinners and can be made vegan with a simple substitution. Garnish with toasted sesame seeds for a professional touch, and serve hot for a comforting, low-sodium meal that the whole family will love!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean vermicelli)
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 small Zucchini, julienned
- 2 stalks Green onions, sliced
- 2 cups Baby spinach
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Honey (or maple syrup for vegan option)
- 0.25 teaspoon White pepper (optional)
- 1 teaspoon Toasted sesame seeds (optional)
Instructions
Soak the glass noodles in warm water for 10-15 minutes, or according to the package instructions, until softened. Drain and set aside.
In a small bowl, mix together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), and white pepper (if using). Set the sauce aside.
Heat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat.
Add the minced garlic and ginger to the skillet, sautéing for 1-2 minutes until fragrant.
Add the julienned carrot, red bell pepper, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still vibrant.
Add the drained glass noodles to the skillet and pour the prepared sauce over the noodles. Toss to combine, ensuring the noodles are evenly coated.
Add the baby spinach and green onions to the skillet. Stir-fry for an additional 1-2 minutes until the spinach is wilted and everything is heated through.
Remove from heat and garnish with toasted sesame seeds if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 947 mg | 20% | |
*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.
