Low Sodium Veggie Noodle Stir Fry
This Low Sodium Veggie Noodle Stir Fry is a wholesome, flavor-packed dish that’s perfect for a quick and healthy weeknight dinner! Featuring whole grain spaghetti or gluten-free rice noodles, this recipe is loaded with vibrant, crisp vegetables like broccoli, bell peppers, carrots, and sugar snap peas. A savory, low-sodium sauce made with coconut aminos, rice vinegar, and a touch of sweetness from honey or maple syrup coats every bite, ensuring a satisfying and well-balanced flavor. Ready in just 30 minutes, this stir fry is a great vegetarian or vegan-friendly option (with a simple swap), and it’s garnished with green onions and sesame seeds for a delightful finishing touch. Ideal for those seeking a low-sodium, nutrient-packed meal that's simple to prepare and full of fresh, colorful ingredients!
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Recipe Information
Ingredients
- 8 ounces whole grain spaghetti (or low-sodium rice noodles for gluten-free)
- 1 tablespoon sesame oil (or avocado oil for a neutral flavor)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup sugar snap peas
- 3 tablespoons low-sodium soy sauce (or coconut aminos for a lower sodium alternative)
- 3 tablespoons unsalted vegetable broth
- 1 teaspoon rice vinegar
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon cornstarch (or arrowroot powder for gluten-free)
- 2 tablespoons water
- 2 stalks green onions, thinly sliced
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Cook the whole grain spaghetti or low-sodium rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together the low-sodium soy sauce or coconut aminos, unsalted vegetable broth, rice vinegar, honey or maple syrup, cornstarch, and water. Set the sauce mixture aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet, stirring constantly for 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, carrot, and sugar snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Pour the prepared sauce into the skillet with the vegetables. Stir well to coat the veggies in the sauce.
Add the cooked noodles to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.
Remove the skillet from heat and sprinkle the stir fry with sliced green onions and optional sesame seeds for garnish.
Serve warm and enjoy your low sodium veggie noodle stir fry!
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 26.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1019 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.
