Low Sodium Stir-Fried Vegetables with Noodles
Light, healthy, and flavor-packed, this Low Sodium Stir-Fried Vegetables with Noodles recipe is a quick and wholesome meal that’s perfect for busy weeknights. Featuring vibrant and crisp vegetables like broccoli, snap peas, carrots, and bell peppers paired with whole wheat or rice noodles, this dish delivers all the satisfaction without excess sodium. The homemade low-sodium soy sauce-based stir-fry sauce strikes the perfect balance of savory and tangy, enhanced with aromatic garlic, ginger, and sesame oil. Ready in just 30 minutes, this customizable recipe caters to dietary preferences with gluten-free options and a hint of heat from optional red pepper flakes. Serve up this colorful and nutrient-packed dish for a guilt-free dinner the whole family will love!
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Recipe Information
Ingredients
- 8 oz Whole wheat noodles (or rice noodles for gluten-free option)
- 2 cups Broccoli florets
- 1 medium Bell pepper (red or yellow), thinly sliced
- 1 medium Carrot, julienned or thinly sliced
- 1 cup Snap peas, trimmed
- 2 cups Baby spinach leaves
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free option)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for the cornstarch slurry)
- 1 tablespoon Vegetable oil (or avocado oil)
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
Instructions
Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, prepare the sauce by whisking together the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, stirring continuously for 30 seconds or until fragrant.
Add the broccoli, bell pepper, carrots, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are bright and slightly tender but still crisp.
Add the baby spinach leaves and stir for 1-2 minutes until wilted.
Pour the prepared sauce over the vegetables and mix to coat evenly.
Add the cooked noodles to the skillet, tossing to combine with the vegetables and sauce. Cook for another 2-3 minutes until everything is heated through.
Season with crushed red pepper flakes if desired, and remove from heat.
Serve immediately and enjoy your low sodium stir-fried vegetables with noodles.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 18.4 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1587 mg | 34% | |
*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.
