Low Sodium Yakisoba
Savor the vibrant flavors of this Low Sodium Yakisoba, a healthier twist on a classic Japanese noodle dish! This recipe combines tender yakisoba noodles with a colorful medley of stir-fried vegetables, including shredded cabbage, julienned carrots, and bell peppers, creating a fresh and nutrient-packed meal. The homemade sauce, featuring low-sodium soy sauce, rice vinegar, honey, and sesame oil, delivers all the umami goodness you love without the excess sodium. Quick and easy to prepare in just 35 minutes, this dish is perfect for a wholesome weeknight dinner. Garnished with green onions and optional sesame seeds, it’s as visually appealing as it is delicious. Looking for a flavorful, low-sodium Asian-inspired recipe? This yakisoba hits all the right notes!
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Recipe Information
Ingredients
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1.5 tablespoons Sesame oil
- 1 teaspoon Freshly grated ginger
- 1 teaspoon Minced garlic
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 12 ounces Yakisoba noodles (fresh or steamed)
- 1 tablespoon Vegetable oil
- 2 cups Shredded cabbage
- 1 Carrot, julienned
- 1 Red bell pepper, sliced thinly
- 1 cup Mushrooms, sliced
- 2 Green onions, chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
In a small bowl, prepare the sauce by whisking together low-sodium soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and cornstarch. Add water to thin it out slightly.
Cook the yakisoba noodles as per the package instructions. If using fresh noodles, rinse them under warm water to separate them.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add shredded cabbage, julienned carrot, sliced red bell pepper, and mushrooms to the skillet. Stir-fry the vegetables for 5-7 minutes or until tender but still crisp.
Lower the heat to medium, then add the cooked yakisoba noodles to the skillet. Toss them with the vegetables.
Pour the prepared sauce over the noodles and vegetables. Stir well to ensure everything is evenly coated and cook for an additional 2-3 minutes until the sauce thickens and the dish is heated through.
Garnish with chopped green onions and sesame seeds, if desired.
Serve hot and enjoy your low-sodium Yakisoba!
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 38.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1911 mg | 41% | |
*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.
