Low Sodium Stir-Fried Noodles with Vegetables and Meat
Savor the vibrant flavors of this Low Sodium Stir-Fried Noodles with Vegetables and Meat recipe, a healthier twist on a takeout favorite! Packed with tender slices of chicken, crisp stir-fried broccoli, carrots, bell peppers, snow peas, and coated in a savory, slightly sweet sauce made with low-sodium soy sauce, garlic, ginger, and a touch of honey, this dish is a nutrient-packed delight. Perfect for busy weeknights, this quick and easy stir-fry comes together in just 35 minutes and can be customized with whole wheat noodles or gluten-free rice noodles. Finished with a glossy sesame oil drizzle, a sprinkle of green onions, and nutty sesame seeds, this recipe is a flavor-rich choice for balanced eating without compromising on taste. Whether you're seeking a heart-healthy meal or a bold yet light Asian-inspired dinner, this low-sodium option is sure to satisfy.
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Recipe Information
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 cup chicken breast, thinly sliced
- 8 ounces whole wheat noodles (or rice noodles for gluten-free)
- 1 cup broccoli florets
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
In a small bowl, combine low-sodium soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Mix well to create the sauce and set aside.
Cook the whole wheat noodles in boiling water according to package instructions. Drain and set aside.
In another small bowl, combine cornstarch and water to make a slurry. Stir until smooth and set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 5–7 minutes until fully cooked and browned. Remove chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add broccoli florets, julienned carrot, red bell pepper, and snow peas. Stir-fry for 5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour in the prepared sauce. Mix everything together.
Add the cornstarch slurry to the skillet and toss quickly to allow the sauce to thicken. Reduce the heat to low.
Add the cooked noodles to the skillet and drizzle with sesame oil. Toss well to coat the noodles evenly with the sauce and distribute the vegetables and chicken.
Sprinkle with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your low-sodium stir-fried noodles with vegetables and meat!
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.1 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 253 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1794 mg | 38% | |
*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.
