Low Sodium Vegetable Stir-Fry Noodles
Packed with vibrant colors and fresh flavors, this Low Sodium Vegetable Stir-Fry Noodles recipe is a healthy and satisfying meal that's perfect for busy weeknights. Featuring crisp-tender vegetables like broccoli, snap peas, carrots, and shiitake mushrooms, this dish is tossed in a flavorful homemade sauce made with low-sodium soy sauce, fresh ginger, and minced garlic. The rice or whole-wheat noodles absorb all the fragrant goodness, while a garnish of sesame seeds adds a delightful crunch. Ready in just 30 minutes, this stir-fry is a quick, low-sodium alternative to takeout that's loaded with nutrients and free from excess salt. Serve it hot for a wholesome, plant-based feast your whole family will love!
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Recipe Information
Ingredients
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas
- 1 cup shiitake mushrooms, sliced
- 2 stalks scallions, sliced
- 8 ounces rice noodles or whole-wheat noodles
- 2 tablespoons low-sodium vegetable broth
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds (optional for garnish)
Instructions
Cook the noodles according to the package instructions. Once cooked, drain, rinse with cold water to prevent sticking, and set aside.
In a small bowl, whisk together the low-sodium soy sauce, grated ginger, minced garlic, low-sodium vegetable broth, cornstarch, and water until smooth. Set this sauce mixture aside.
Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
Add the carrots, broccoli, bell pepper, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for 5–7 minutes, or until they are crisp-tender.
Add the scallions to the skillet and stir-fry for an additional minute.
Lower the heat to medium and pour the prepared sauce into the skillet. Stir continuously until the sauce thickens, about 1–2 minutes.
Add the cooked noodles to the skillet and toss everything together to coat the noodles evenly with the sauce and vegetables.
Remove from heat and serve immediately. Optionally, garnish with a sprinkle of sesame seeds for added texture and flavor.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 21.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1300 mg | 28% | |
*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.
