Low Sodium Stir-Fried Noodles
Discover a vibrant and health-conscious spin on a takeout classic with these Low Sodium Stir-Fried Noodles. Packed with fresh, colorful vegetables like carrots, bell peppers, zucchini, and snap peas, this recipe offers a nutrient-rich alternative to traditional stir-fry while keeping sodium levels in check. Featuring low-sodium rice noodles and a homemade sauce of tamari, rice vinegar, and a touch of natural sweetness from honey or maple syrup, this dish ensures bold, balanced flavors without compromising on health. Quick to prepare in under 30 minutes, it’s the perfect weeknight meal that’s both satisfying and wholesome. Serve hot, garnished with green onions and toasted sesame seeds for an extra pop of flavor and texture. Perfect for anyone seeking flavorful low-sodium meals that don’t skimp on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams low-sodium rice noodles
- 1 tablespoon sesame oil
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, julienned or spiralized
- 100 grams snap peas
- 2 stalks green onions, chopped
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame seeds (optional)
Instructions
Soak the low-sodium rice noodles in hot water according to the package instructions, typically 5-7 minutes. Drain and set aside.
In a small bowl, whisk together the low-sodium soy sauce or tamari, rice vinegar, honey or maple syrup, and 1 teaspoon of water to create the sauce. Set aside.
Heat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat the pan.
Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds or until fragrant.
Add the julienned carrot, sliced red bell pepper, zucchini, and snap peas to the pan. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the drained rice noodles to the empty space. Pour the sauce over the noodles and toss gently to coat.
Combine the noodles with the vegetables and continue stir-frying for an additional 2-3 minutes, ensuring everything is well-mixed and heated through.
Remove from heat, garnish with chopped green onions and toasted sesame seeds if desired, and serve immediately.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1478 mg | 31% | |
*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.
