Healthy Weight-Loss Pasta Recipe
A light and colorful glass noodle stir-fry loaded with fresh vegetables and tossed in a savory soy-sesame sauce—perfect for a low-calorie lunch or dinner.
Equipment
Ingredients
Ingredients
glass noodles (dry)
200 g
carrot (fresh)
1 piece
bell pepper (fresh)
1 piece
zucchini (fresh)
1 piece
garlic (fresh)
2 clove
olive oil (liquid)
1 tbsp
soy sauce (liquid)
2 tbsp
sesame oil (liquid)
1 tsp
green onion (fresh)
2 piece
black pepper (ground)
0.25 tsp
Instructions
Prepare vegetables
Wash and julienne carrot, bell pepper, and zucchini into thin strips.
Cook glass noodles
Place glass noodles in boiling water and cook for 3-4 minutes until soft. Drain and rinse with cold water.
Sauté vegetables
Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds, then add julienned vegetables and stir-fry for 3-4 minutes until slightly tender.
Combine noodles and sauce
Add cooked glass noodles to the pan with vegetables. Pour in soy sauce and sesame oil. Toss everything together and cook for 2 more minutes.
Finish and serve
Garnish with chopped green onions and freshly ground black pepper. Serve hot.
Original recipe
Storage
Best enjoyed fresh; noodles may become slightly chewy after refrigeration
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