Low Sodium Stir-Fried Noodles with Vegetables
Savor a healthier twist on a classic favorite with these Low Sodium Stir-Fried Noodles with Vegetables, a vibrant, nutrient-packed dish that's perfect for quick weeknight dinners or meal prep. Featuring tender rice or whole-wheat noodles, crisp broccoli, colorful carrots, red bell pepper, and snow peas, this recipe is bursting with freshness and flavor. A homemade, low-sodium sauce made with soy sauce, rice vinegar, and a hint of honey or agave adds the perfect balance of umami and sweetness, while garlic and ginger provide aromatic depth. Ready in just 30 minutes, this stir-fry is finished with a sprinkle of sesame seeds and green onions for a restaurant-quality presentation—and can be customized with optional spice from red pepper flakes. Healthy, wholesome, and satisfying, this dish is a must-try for those seeking flavorful meals with reduced sodium content.
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Recipe Information
Ingredients
- 8 ounces Low-sodium rice noodles or whole-wheat noodles
- 1 tablespoon Sesame oil
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Snow peas, trimmed
- 2 Green onions, sliced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or agave syrup for vegan option)
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cook the noodles according to the package instructions, omitting any added salt. Drain and set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet, and sauté for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and honey (or agave syrup).
Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything together to combine.
Continue stir-frying for an additional 2-3 minutes to warm everything through and ensure the noodles are evenly coated in the sauce.
Remove from heat and sprinkle with red pepper flakes (if using), sliced green onions, and sesame seeds for garnish.
Serve immediately and enjoy your low-sodium stir-fried noodles with vegetables!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1039 mg | 22% | |
*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.
