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  • thelosogal

Reduced Sodium Garlic Chili Noodles

This may come as a shock to some of you reading this, but I really like meals that I can pull together really quickly. This one comes together in about 10 minutes and you can add in any leftover proteins or veggies if you'd like.

I made this using the Market Pantry Reduced Sodium soy sauce which is 480mg per tablespoon (160 per tsp). You are more than welcome to substitute any low sodium soy sauce substitute you'd like, such as this one or amino acids. Just be sure to adjust the sodium accordingly.

This serves 2 at about 200mg per serving.


  • 6 cloves garlic

  • 2 tsp. crushed red pepper flakes

  • 1 tbsp. white untoasted sesame seeds

  • 2 green onions, thinly sliced, green and white parts separated

  • 3 Tbsp. vegetable oil

  • 2 tsp reduced sodium soy sauce

  • 1 tsp sriracha

  • 1 tsp honey

  • 8 oz. dried rice noodles

  • Lime juice


  1. Bring a large pot of water to a boil. Cook noodles according to their package directions. Drain and set aside.

  2. In a medium heat proof bowl, combine garlic, sesame seeds, crushed red pepper and the white parts of the green onion.

  3. In a small sauté pan, heat the vegetable oil over medium high heat. You want that oil to be just about smoking hot. You can test it by adding a piece of the green onion or dipping the end of a wooden chopstick or spoon to see if it starts bubbling.

  4. Once that oil is hot, turn off the heat and carefully pour it into the bowl with the garlic, onion, sesame seeds and red pepper. It will sizzle! Add in soy sauce, sriracha and honey, stir to combine. Add noodles and toss to coat. Serve topping with the rest of the green onion and lime juice.

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