Low Sodium Stir-Fried Rice Noodles
Elevate your weeknight meals with this vibrant and flavorful Low Sodium Stir-Fried Rice Noodles recipe, perfect for anyone looking to enjoy a healthier twist on a classic dish. Made with tender rice noodles, crisp julienned carrots, snap peas, and bell peppers, this dish combines fresh veggies with bold aromatic notes of garlic, ginger, and sesame oil. A tantalizing low sodium soy sauce blend ensures you’ll savor every bite without the extra salt, while lime juice and rice vinegar provide a zesty punch of acidity. Ready in just 25 minutes, this quick and easy stir-fry is ideal for busy days and can be customized with crushed red pepper for a touch of heat. Garnished with cilantro and bean sprouts for added freshness, this noodle recipe is a satisfying and guilt-free choice for lunch or dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Rice noodles
- 3 tbsp Low sodium vegetable broth
- 1 tbsp Sesame oil
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Snap peas
- 1 cup Bean sprouts
- 2 stalks Green onions, sliced
- 3 tbsp Low sodium soy sauce
- 1 tsp Rice vinegar
- 1 tbsp Lime juice
- 0.5 tsp Crushed red pepper flakes (optional)
- 2 tbsp Cilantro, chopped
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat a large non-stick skillet or wok over medium heat and add the sesame oil.
Add the minced garlic and grated ginger to the skillet. Stir-fry for 30 seconds until fragrant.
Toss in the julienned carrots, red bell pepper slices, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the cooked rice noodles to the skillet and toss with the vegetables.
In a small bowl, mix the low sodium soy sauce, low sodium vegetable broth, rice vinegar, and lime juice. Pour the sauce over the noodles and vegetables.
Stir-fry everything together for 2-3 minutes until the noodles are well-coated and heated through.
Add the bean sprouts and sliced green onions, tossing gently to combine.
If desired, sprinkle crushed red pepper flakes for a hint of spice.
Remove from heat and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.4 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1027 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.
