Low Sodium Stir-Fried Vegetables with Glass Noodles
Elevate your weeknight meals with this vibrant and wholesome recipe for Low Sodium Stir-Fried Vegetables with Glass Noodles! Packed with a medley of colorful produce like broccoli, snap peas, zucchini, and carrots, this dish offers a nutrient-rich, flavor-forward feast that’s both heart-healthy and delicious. Mung bean glass noodles provide a light, gluten-free base, while a simple homemade sauce featuring low sodium soy sauce, rice vinegar, and a touch of honey or maple syrup ties it all together with a savory-sweet balance. Perfectly suited for those seeking lower sodium options without sacrificing taste, this quick and easy stir-fry comes together in just 35 minutes and finishes with fresh cilantro, sesame seeds, and a squeeze of lime for a zesty, aromatic touch. Whether you’re meal prepping or serving it fresh, this recipe is a must-try for health-conscious home cooks!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean vermicelli)
- 2 tablespoons Extra virgin olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Red bell pepper, julienned
- 1 large Carrot, julienned
- 1 medium Zucchini, sliced into half-moons
- 150 grams Broccoli florets
- 100 grams Sugar snap peas, trimmed
- 150 grams Mushrooms, sliced
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for vegan option)
- 1 teaspoon Sesame oil (optional, for flavor)
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Fresh cilantro, chopped
- 1 lime Lime wedges (for serving)
Instructions
Prepare the glass noodles according to the package instructions, typically by soaking them in hot water for 10 minutes or until softened. Drain and set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the olive oil and swirl to coat.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to let it burn.
Add the julienned red bell pepper, carrot, zucchini, and broccoli florets to the skillet. Stir-fry for 3-4 minutes, letting the vegetables slightly soften but remain crisp.
Toss in the sugar snap peas and sliced mushrooms. Continue to stir-fry for an additional 2-3 minutes.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey (or maple syrup), and sesame oil, if using. Pour this sauce over the vegetables in the skillet and toss to coat evenly.
Add the softened glass noodles to the skillet. Use tongs to gently toss everything together until the noodles are heated through and evenly mixed with the vegetables and sauce.
Remove from heat. Sprinkle with toasted sesame seeds and fresh cilantro for garnish.
Serve hot with a fresh lime wedge on the side for an optional burst of acidity.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 28.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1986 mg | 42% | |
*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.
