25+ Delicious Holiday Low-Sodium Noodle Recipes for a Healthier Feast

The holiday season is a time to gather with loved ones, celebrate, and enjoy delicious meals together.

However, with all the indulgent dishes on the table, it’s easy to overlook the importance of maintaining a healthy diet.

For those watching their sodium intake, finding flavorful and satisfying meal options can be a challenge.

If you’re looking for a way to enjoy festive meals without compromising your health, look no further!

In this article, we’ve compiled a collection of over 25 holiday low-sodium noodle recipes that are not only healthy but also bursting with flavor.

These recipes range from light, veggie-packed dishes to hearty noodle bowls, offering a variety of options to suit your holiday menu.

Whether you’re preparing for a family feast or a cozy dinner, these low-sodium noodle recipes will ensure you can enjoy the season without the extra salt.

25+ Delicious Holiday Low-Sodium Noodle Recipes for a Healthier Feast

The holiday season doesn’t have to be synonymous with overindulgence.

With these 25+ holiday low-sodium noodle recipes, you can enjoy a delicious and nutritious alternative to traditional holiday meals.

These dishes are packed with vibrant vegetables, hearty noodles, and creative sauces that are full of flavor yet low in sodium.

Whether you prefer something light and refreshing or rich and comforting, there’s a recipe here to fit every occasion.

Holiday Veggie Stir-Fried Noodles

A perfect dish for your holiday meals, this low sodium veggie stir-fry noodle recipe brings together a delightful mix of fresh vegetables, whole wheat noodles, and a savory but low-sodium sauce. It’s colorful, flavorful, and nourishing—ideal for a festive occasion without overloading on salt.

Ingredients:

• 200g whole wheat noodles
• 1 tablespoon olive oil
• 1/2 cup sliced carrots
• 1/2 cup bell peppers (red and yellow), sliced
• 1/2 cup snap peas
• 1/4 cup mushrooms, sliced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon ginger, freshly grated
• 1 teaspoon garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• A pinch of red chili flakes (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Cook the whole wheat noodles according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet or wok over medium heat. Add the ginger and garlic, stirring for about 30 seconds until fragrant.
3. Add the carrots, bell peppers, snap peas, and mushrooms to the pan. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix the low-sodium soy sauce, sesame oil, rice vinegar, and honey or maple syrup. Add this sauce mixture to the vegetables and cook for another 2 minutes.
5. Toss the cooked noodles into the pan with the vegetables and sauce. Stir until the noodles are evenly coated.
6. Serve hot, garnished with fresh cilantro or parsley and a sprinkle of red chili flakes, if desired.

This stir-fried noodle dish is a wonderful, flavorful holiday meal that doesn’t compromise on taste despite being low in sodium. The fresh vegetables provide essential nutrients, while the whole wheat noodles add fiber for a healthy meal. The combination of the soy sauce and sesame oil adds depth of flavor without excessive salt, making it an excellent option for those mindful of their sodium intake. This dish can also be easily customized with your favorite veggies, making it a versatile recipe for any occasion.

Creamy Spinach and Ricotta Pasta

Indulge in a creamy, comforting dish that keeps your sodium intake in check. This low-sodium creamy spinach and ricotta pasta combines the richness of ricotta cheese with the nutritious goodness of spinach, all tossed in a creamy sauce. It’s a perfect holiday meal that offers both decadence and health benefits.

Ingredients:

• 200g whole wheat pasta (penne or fusilli)
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup low-sodium ricotta cheese
• 1/4 cup unsweetened almond milk or oat milk
• 1 tablespoon nutritional yeast (for a cheesy flavor)
• 1/2 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup pine nuts, toasted (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Cook the whole wheat pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large pan over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
3. In a separate bowl, whisk together the ricotta cheese, almond milk, nutritional yeast, garlic powder, black pepper, and lemon juice. Add the reserved pasta water to thin the sauce as needed.
4. Add the creamy ricotta mixture to the pan with spinach, stirring to combine. Let it simmer for a few minutes until heated through and the sauce thickens slightly.
5. Toss the cooked pasta into the creamy spinach mixture, making sure it’s evenly coated.
6. Serve topped with toasted pine nuts and a sprinkle of fresh basil or parsley.

This creamy spinach and ricotta pasta is an excellent choice for a low-sodium holiday feast. The richness of the ricotta cheese provides a satisfying creamy texture, while the spinach adds a pop of color and a nutritional boost. The almond milk and nutritional yeast combine to give the sauce a cheesy flavor without the extra sodium typically found in many creamy sauces. The addition of lemon juice brightens the dish, and the toasted pine nuts give it a lovely crunch. It’s a hearty meal that can be served as a main dish or a side.

Ginger-Sesame Noodles with Roasted Vegetables

For a festive and nutritious noodle dish, this ginger-sesame noodle recipe with roasted vegetables is a holiday winner. The sweetness from the roasted vegetables and the savory ginger-sesame sauce come together in a delicious balance, creating a healthy yet indulgent meal perfect for any occasion.

Ingredients:

• 200g rice noodles or soba noodles
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon toasted sesame seeds
• 1 small zucchini, sliced
• 1 small eggplant, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, eggplant, and cherry tomatoes with olive oil and a pinch of black pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. While the vegetables roast, cook the rice noodles or soba noodles according to package instructions. Drain and set aside.
3. In a small bowl, whisk together the sesame oil, ginger, garlic, low-sodium soy sauce, rice vinegar, and maple syrup. Heat this sauce mixture in a small pan over medium heat, simmering for 2-3 minutes.
4. Once the vegetables are roasted, combine them with the cooked noodles and the ginger-sesame sauce, tossing everything together.
5. Garnish with toasted sesame seeds and fresh cilantro before serving.

This ginger-sesame noodle dish with roasted vegetables is perfect for those looking for a flavorful holiday meal that is both healthy and low in sodium. The roasted vegetables add natural sweetness and depth to the dish, while the ginger-sesame sauce enhances the noodles with a satisfying umami flavor. The use of maple syrup adds just a touch of sweetness, balancing the savory components. This dish is light yet filling and offers a delicious way to enjoy noodles during the holiday season without the guilt of high sodium levels.

Coconut Curry Noodles with Tofu

This coconut curry noodle dish brings a tropical twist to your holiday meals. Packed with the rich flavors of coconut milk, curry spices, and tender tofu, this low-sodium recipe offers a healthy alternative for those seeking a comforting and flavorful holiday feast without compromising on health.

Ingredients:

• 200g rice noodles or whole wheat noodles
• 1 tablespoon olive oil
• 1 block firm tofu, pressed and cubed
• 1 tablespoon grated ginger
• 1 tablespoon garlic, minced
• 1/2 cup low-sodium coconut milk
• 1 tablespoon curry powder
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lime juice
• 1/4 teaspoon turmeric
• 1/4 cup cilantro, chopped
• 1/4 cup chopped green onions
• Fresh chili slices for garnish (optional)

Instructions:

1. Cook the rice noodles or whole wheat noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cubed tofu and cook until lightly browned on all sides, about 5-7 minutes. Remove the tofu and set it aside.
3. In the same skillet, add the grated ginger and minced garlic, stirring for about 30 seconds until fragrant.
4. Add the coconut milk, curry powder, low-sodium soy sauce, turmeric, and lime juice to the skillet. Stir well to combine and let the sauce simmer for 3-5 minutes, allowing the flavors to meld together.
5. Add the cooked noodles and tofu into the skillet, tossing everything to coat evenly with the curry sauce.
6. Serve hot, garnished with fresh cilantro, green onions, and chili slices (optional).

This coconut curry noodles with tofu recipe is an exceptional holiday meal that offers a unique, flavorful experience while keeping sodium levels in check. The richness of coconut milk and the fragrant spices create a warm, aromatic base for the noodles, while the tofu adds a protein boost. The lime juice adds a refreshing contrast, and the garnish of cilantro and green onions elevates the dish with vibrant color and extra freshness. Perfect for those looking for a satisfying, plant-based noodle dish during the holidays!

Lemon Basil Pesto Zucchini Noodles

For a refreshing and light holiday noodle dish, this lemon basil pesto zucchini noodle recipe is an ideal choice. Packed with fresh herbs and a burst of citrus, it offers a zesty, flavorful alternative to traditional pasta dishes. Plus, it’s a great way to incorporate more veggies into your holiday meal without the added sodium.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese (optional for a vegan version)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set them aside. You can also use a vegetable peeler to create thin strips if you don’t have a spiralizer.
2. In a food processor, combine the basil leaves, pine nuts, lemon juice, olive oil, garlic, and Parmesan cheese (if using). Pulse until smooth and creamy, adding a little water if the mixture is too thick.
3. In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften. Be careful not to overcook them, as zucchini noodles can become watery.
4. Toss the cooked zucchini noodles with the prepared pesto sauce, mixing until well-coated.
5. Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.

This lemon basil pesto zucchini noodle dish is a perfect light yet flavorful holiday meal. The fresh basil pesto brings a burst of vibrant flavor, while the lemon juice adds a tangy freshness. The zucchini noodles are a great alternative to traditional pasta, providing a lower-calorie, nutrient-rich option that still satisfies your pasta cravings. This dish is low in sodium and full of healthy fats from the pine nuts and olive oil, making it a refreshing and guilt-free choice for any holiday gathering.

Miso-Glazed Sweet Potato Noodles

This unique miso-glazed sweet potato noodle dish offers a sweet, savory, and umami-packed option for a low-sodium holiday meal. The richness of the miso sauce perfectly complements the natural sweetness of the sweet potatoes, while the noodles bring a delightful texture to the dish.

Ingredients:

• 2 large sweet potatoes, spiralized into noodles
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 tablespoons low-sodium miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon chili flakes (optional)
• 2 tablespoons toasted sesame seeds
• Fresh green onions for garnish

Instructions:

1. Spiralize the sweet potatoes into noodles and set aside. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. Heat sesame oil in a large skillet over medium heat. Add the grated ginger and sauté for about 30 seconds until fragrant.
3. In a small bowl, whisk together the low-sodium miso paste, rice vinegar, low-sodium soy sauce, honey, and chili flakes (if using). Add this sauce mixture to the skillet and stir to combine.
4. Add the sweet potato noodles to the pan and toss them in the sauce, cooking for 4-5 minutes until they are tender but still slightly crisp.
5. Serve the noodles topped with toasted sesame seeds and freshly chopped green onions.

The miso-glazed sweet potato noodles are a delightful holiday dish that combines the earthy sweetness of sweet potatoes with a savory, umami-rich miso glaze. This recipe keeps the sodium levels low by using low-sodium miso and soy sauce, yet still delivers a delicious, flavorful experience. The sesame oil and sesame seeds add depth and crunch, while the optional chili flakes bring a subtle kick. This dish is not only satisfying but also a creative and healthy way to enjoy noodles during the holiday season.

Garlic and Herb Spaghetti Squash Noodles

This garlic and herb spaghetti squash noodle recipe offers a light, nutrient-packed alternative to traditional pasta. With a savory garlic and herb sauce, it’s the perfect low-sodium dish for a holiday gathering. The spaghetti squash mimics the texture of pasta, making it an ideal option for those looking to enjoy a comforting meal without the guilt.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and place the halves cut side down on a baking sheet.
2. Roast the squash for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, oregano, basil, black pepper, and red pepper flakes (if using). Sauté for about 1-2 minutes, just until the garlic is fragrant.
4. Once the spaghetti squash is done, scrape the flesh with a fork to create the noodle-like strands. Add the squash noodles to the skillet with the garlic and herbs, tossing them to coat evenly.
5. Serve the garlic and herb spaghetti squash noodles hot, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired. Squeeze a lemon wedge over the noodles for a burst of freshness.

This garlic and herb spaghetti squash noodle recipe is a refreshing, low-sodium alternative to traditional pasta. The spaghetti squash provides a lighter texture, while the garlic and herbs bring aromatic flavor without the added sodium. The option of adding Parmesan cheese enhances the savory experience, while the squeeze of lemon brightens the dish. It’s a simple yet elegant dish, making it a great addition to your holiday meal.

Peanut Butter Soy Noodles with Cucumber

This peanut butter soy noodle dish is a simple yet flavorful combination that brings together the creaminess of peanut butter and the umami of soy sauce, while keeping sodium levels low. The addition of crisp cucumber adds a refreshing crunch to balance the richness of the sauce.

Ingredients:

• 200g whole wheat noodles or soba noodles
• 1 tablespoon sesame oil
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon grated ginger
• 1/2 cucumber, thinly sliced
• 2 tablespoons chopped peanuts (optional)
• Fresh cilantro for garnish

Instructions:

1. Cook the whole wheat noodles or soba noodles according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a small saucepan, heat the sesame oil over medium heat. Add the peanut butter, low-sodium soy sauce, rice vinegar, honey, and grated ginger. Stir well to combine, and let it simmer for 2-3 minutes until the sauce thickens slightly.
3. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Toss the cooked noodles in the peanut butter soy sauce until well-coated.
5. Serve the noodles topped with thinly sliced cucumber, chopped peanuts, and fresh cilantro.

This peanut butter soy noodle dish is a comforting, low-sodium meal that combines creamy peanut butter with savory soy sauce, creating a rich and satisfying sauce. The addition of cucumber adds a fresh, crunchy contrast, while the optional peanuts offer a satisfying crunch. This dish is quick to make and provides a perfect balance of flavors, making it a great holiday option that is both easy to prepare and delicious.

Tomato Basil Spaghetti with Roasted Garlic

A simple yet elegant dish, this low-sodium tomato basil spaghetti recipe offers a burst of fresh flavors from ripe tomatoes, fragrant basil, and the richness of roasted garlic. This light pasta dish is a wonderful holiday meal that satisfies the craving for Italian cuisine while keeping it healthy.

Ingredients:

• 200g whole wheat spaghetti
• 1 tablespoon olive oil
• 4 large garlic cloves, peeled
• 2 cups cherry tomatoes, halved
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh lemon juice
• Parmesan cheese (optional)
• Salt, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the garlic cloves on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, until the garlic is soft and caramelized.
2. While the garlic is roasting, cook the whole wheat spaghetti according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes, oregano, and black pepper. Sauté for 3-5 minutes, until the tomatoes start to soften and release their juices.
4. Once the garlic is roasted, mash it with a fork and add it to the skillet with the tomatoes. Stir to combine, then add the cooked spaghetti and toss everything together. Add a bit of the reserved pasta water to loosen the sauce as needed.
5. Stir in the fresh basil and lemon juice, and adjust seasoning with salt to taste.
6. Serve with a sprinkle of Parmesan cheese, if desired.

This tomato basil spaghetti with roasted garlic is a flavorful, low-sodium dish that’s perfect for holiday meals. The roasted garlic enhances the sweetness of the cherry tomatoes, and the fresh basil adds a pop of aromatic flavor. The addition of lemon juice brightens the dish, and the whole wheat spaghetti provides extra fiber for a healthy option. Whether served as a main course or a side dish, this simple recipe is sure to impress while keeping sodium levels low.

Sesame Soy Noodles with Edamame

This sesame soy noodle dish is a light yet satisfying option for a holiday meal. The combination of sesame oil, low-sodium soy sauce, and edamame makes it both flavorful and nutritious. The edamame adds a boost of protein, making this noodle dish a great plant-based choice for a holiday celebration.

Ingredients:

• 200g soba noodles or rice noodles
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon grated ginger
• 1/2 cup cooked edamame (shelled)
• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions
• 1/4 teaspoon chili flakes (optional)

Instructions:

1. Cook the soba noodles or rice noodles according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a small bowl, whisk together the sesame oil, low-sodium soy sauce, rice vinegar, honey, and grated ginger.
3. In a large skillet, heat the sesame oil over medium heat. Add the cooked noodles, stirring to coat in the sesame oil.
4. Pour the sauce over the noodles and toss to combine. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
5. Stir in the cooked edamame, sesame seeds, and chopped green onions. Toss everything together to ensure even distribution.
6. Garnish with chili flakes if you like a bit of heat and serve immediately.

The sesame soy noodles with edamame offer a perfect balance of flavors—savory, sweet, and slightly spicy. The edamame provides a great protein source, while the sesame oil adds a nutty richness to the dish. This quick and simple recipe is a wonderful low-sodium choice that still delivers a full, satisfying flavor, making it a great option for a holiday dinner or lunch.

Mushroom and Spinach Soba Noodles

This mushroom and spinach soba noodle dish is a wholesome, low-sodium meal that offers a perfect blend of earthy mushrooms and fresh spinach. The soba noodles add a hearty texture, while the savory broth brings everything together for a nutritious and flavorful holiday dish.

Ingredients:

• 200g soba noodles
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced (button or cremini)
• 2 cups fresh spinach, washed and chopped
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons rice vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sesame oil
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Cook the soba noodles according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they soften and release their moisture.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until the spinach wilts down.
4. Add the low-sodium soy sauce, rice vinegar, garlic powder, black pepper, and sesame oil to the pan. Stir everything together and cook for another minute to allow the flavors to combine.
5. Toss the cooked soba noodles into the skillet with the mushroom and spinach mixture, making sure the noodles are coated in the sauce.
6. Garnish with chopped green onions and serve hot.

This mushroom and spinach soba noodles dish is a comforting and healthy low-sodium recipe that’s perfect for holiday meals. The earthy mushrooms and nutrient-packed spinach provide depth and freshness, while the sesame oil adds a subtle richness. With soba noodles as the base, this dish is filling and satisfying, offering a nutritious alternative to heavier pasta dishes. A great option for those who want a flavorful, plant-based meal during the holiday season.

Spicy Ginger Sesame Rice Noodles

This spicy ginger sesame rice noodle dish is an exciting option for those who enjoy a bit of heat in their meals. The ginger and sesame sauce provides a flavorful base, while the rice noodles are light and versatile. This low-sodium recipe is quick to prepare and perfect for a holiday meal that’s both satisfying and flavorful.

Ingredients:

• 200g rice noodles
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon sesame seeds
• 1/4 cup chopped cilantro
• 1 tablespoon chopped peanuts (optional for crunch)

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside, reserving 1/4 cup of the cooking water.
2. In a small bowl, whisk together the sesame oil, low-sodium soy sauce, rice vinegar, honey, grated ginger, and red pepper flakes to make the sauce.
3. In a large skillet, heat the sesame oil over medium heat. Add the cooked rice noodles to the skillet and toss to coat in the oil.
4. Pour the sauce over the noodles and toss everything together. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
5. Garnish with sesame seeds, chopped cilantro, and peanuts if using.

This spicy ginger sesame rice noodles recipe offers a burst of bold flavors, with the spicy ginger kick balanced by the nuttiness of sesame oil. The rice noodles provide a smooth, chewy texture that complements the savory sauce. The sesame seeds and cilantro garnish add extra flavor and texture, making it a well-rounded and exciting dish. Perfect for those who enjoy a little spice with their holiday meals!

Lemon-Garlic Zucchini Noodles with Pine Nuts

This refreshing lemon-garlic zucchini noodle dish is a perfect option for a light and vibrant holiday meal. With its tangy lemon dressing and savory garlic, it offers a burst of fresh flavors, while the toasted pine nuts add a crunchy texture. This low-sodium recipe is healthy, quick, and satisfying.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh basil
• 1 tablespoon toasted pine nuts
• Salt and freshly ground black pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles and set aside. You can also use a vegetable peeler to create thin strips.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and toss to combine with the garlic. Sauté for 2-3 minutes until the noodles are just tender but still crisp.
4. Remove from heat and stir in the lemon zest, lemon juice, and chopped fresh basil. Season with salt and freshly ground black pepper to taste.
5. Serve the zucchini noodles topped with toasted pine nuts for a delightful crunch.

This lemon-garlic zucchini noodle dish is a perfect light and flavorful holiday meal. The lemon zest and juice add a refreshing citrus note that balances the savory garlic, while the toasted pine nuts give a satisfying crunch. The zucchini noodles are a healthy, low-calorie base that allows the bright and aromatic flavors to shine through, making this dish both refreshing and satisfying for a festive holiday table.

Mango-Avocado Rice Noodles

This tropical mango-avocado rice noodle dish combines fresh fruit and creamy avocado for a unique, flavorful, and low-sodium holiday meal. The sweetness of the mango pairs beautifully with the smooth avocado, while the rice noodles offer a light, satisfying texture.

Ingredients:

• 200g rice noodles
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon grated ginger
• 1 tablespoon chopped cilantro
• 1 tablespoon sesame seeds (optional)
• Lime wedges for serving

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside, reserving 1/4 cup of the cooking water.
2. In a small bowl, whisk together the sesame oil, low-sodium soy sauce, rice vinegar, honey, and grated ginger to make the sauce.
3. Toss the cooked noodles with the sauce, adding some of the reserved pasta water to achieve your desired sauce consistency.
4. Gently fold in the diced mango and avocado.
5. Garnish with chopped cilantro, sesame seeds (if using), and serve with lime wedges on the side.

This mango-avocado rice noodle dish is a fresh, tropical take on holiday meals. The sweetness of the mango and the creamy avocado blend perfectly with the sesame soy dressing, offering a light yet satisfying flavor profile. The rice noodles provide a neutral base that lets the vibrant ingredients stand out. This dish is refreshing and unique, making it a wonderful low-sodium option for your holiday spread.

Spicy Peanut Noodles with Cabbage Slaw

This spicy peanut noodle dish is a great holiday recipe for those who enjoy bold flavors. The creamy peanut sauce is balanced by the crunchy, tangy cabbage slaw, creating a dish that is both satisfying and refreshing. With minimal sodium, it’s a healthy alternative to heavier holiday meals.

Ingredients:

• 200g rice noodles or soba noodles
• 1 tablespoon sesame oil
• 1/2 cup peanut butter (unsweetened)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1/4 teaspoon chili flakes (optional)
• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped carrots
• 2 tablespoons chopped cilantro
• 1 tablespoon sesame seeds

Instructions:

1. Cook the rice noodles or soba noodles according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a small saucepan, combine the sesame oil, peanut butter, low-sodium soy sauce, rice vinegar, honey, grated ginger, and chili flakes. Heat over medium heat, stirring until the sauce is smooth and well combined.
3. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
4. Toss the cooked noodles in the peanut sauce until well coated.
5. In a separate bowl, mix together the shredded cabbage, chopped carrots, and cilantro to create the slaw.
6. Serve the peanut noodles topped with the cabbage slaw and a sprinkle of sesame seeds.

This spicy peanut noodle dish with cabbage slaw is a perfect combination of creamy, spicy, and crunchy elements. The peanut sauce is rich and flavorful, with just the right amount of heat from the chili flakes. The cabbage slaw provides a refreshing contrast, and the noodles tie everything together. This dish is low in sodium but high in flavor, making it an excellent holiday meal that is both satisfying and healthy.

Note: More recipes​ are coming soon!