Bean Sprout Noodle Stir-Fry

Bean Sprout Noodle Stir-Fry is a vibrant, low-carb dish that combines the crunch of fresh bean sprouts with the satisfying texture of shirataki noodles, all tossed in a savory sauce. This quick and easy recipe is perfect for a healthy weeknight dinner that’s full of flavor and nutrition.

Ingredients

• Shirataki noodles - 200 grams
• Bean sprouts - 150 grams
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons (low sodium)
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Drain and rinse the shirataki noodles under cold water, then boil them in water for 2-3 minutes to remove the odor.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add sliced red bell pepper and julienned carrot to the skillet, stir-frying for 3-4 minutes until slightly softened.
4. Add the drained shirataki noodles and bean sprouts to the skillet, stirring well to combine with the vegetables.
5. Pour in the soy sauce and sesame oil, tossing everything together for another 2-3 minutes until heated through.
6. Season with salt and black pepper to taste. Remove from heat and stir in chopped green onions.
7. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbs, making it suitable for low-carb diets.
• High in fiber, which aids in digestion and promotes a feeling of fullness.
• Rich in vitamins and antioxidants from fresh vegetables.

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