Low Sodium Stir-Fried Noodles with Vegetables and Shrimp
Experience the vibrant flavors of this Low Sodium Stir-Fried Noodles with Vegetables and Shrimp recipe—a health-conscious twist on a classic favorite. Packed with tender shrimp, crisp broccoli, colorful bell peppers, and snow peas, this dish is both nutritious and visually appealing. The rice noodles are delicately coated in a homemade sauce crafted with low-sodium soy sauce, sesame oil, and a touch of honey, keeping the salt content minimal while delivering bold, savory-sweet notes. Quick and easy to prepare in just 30 minutes, this stir-fry is perfect for busy weeknights as a wholesome meal that’s full of flavor without compromising your dietary needs. Serve it warm, topped with fresh green onions and optional sesame seeds for a fragrant finish. Perfect for those seeking a low-sodium option, this recipe is sure to delight your taste buds and satisfy your craving for Asian-inspired cuisine.
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Recipe Information
Ingredients
- 12 medium Shrimp (peeled and deveined)
- 8 ounces Rice noodles
- 1 large Carrot (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 2 cups Broccoli florets
- 1 cup Snow peas (trimmed)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water (warm)
- 2 tablespoons Olive oil
- 3 stalks Green onions (sliced)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey, cornstarch, and warm water to create a sauce. Set aside.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat.
Add the shrimp and stir-fry for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp and set aside.
Add the remaining 1 tablespoon of olive oil to the wok. Add the garlic and ginger, cooking for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli florets, and snow peas to the wok. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked shrimp to the wok and pour the prepared sauce over the mixture. Stir well to coat everything evenly.
Add the cooked rice noodles to the wok. Toss gently until the noodles are heated through and everything is evenly mixed.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve warm.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 26.8 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 275 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1386 mg | 29% | |
*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.
