40+ Must Try Saturday Low Sodium Noodle Recipes You’ll Love

When you think of a Saturday meal, comfort food often comes to mind: something filling, delicious, and satisfying.

But what if you could enjoy all of that while also keeping your sodium intake in check?

Whether you’re trying to cut down on sodium for health reasons or simply want to make smarter choices in your cooking, the good news is that you don’t have to sacrifice flavor or satisfaction.

In fact, low-sodium noodle dishes can be just as rich, hearty, and flavorful as their higher-sodium counterparts.

From hearty vegetable-packed pastas to savory Asian-inspired ramen bowls, there are endless possibilities to explore.

In this blog post, we’ve rounded up over 40 creative and delicious low-sodium noodle recipes that will elevate your Saturday meal routine.

These recipes are perfect for anyone looking to enjoy flavorful, healthy, and nourishing meals without worrying about excess sodium.

Whether you’re a vegetarian, a seafood lover, or simply seeking a lighter version of your favorite pasta dishes, you’re bound to find something to satisfy your cravings.

40+ Must Try Saturday Low Sodium Noodle Recipes You’ll Love

Low-sodium doesn’t have to mean bland or boring.

With these 40+ Saturday low-sodium noodle recipes, you can enjoy vibrant, delicious meals that are packed with fresh ingredients, bold flavors, and plenty of variety.

Whether you’re cooking for yourself, your family, or a group of friends, these dishes offer the perfect solution to satisfy your cravings for a comforting noodle-based meal without the excessive sodium.

So the next time you’re planning your weekend meals, reach for one of these low-sodium recipes, and indulge in a healthy, flavorful, and satisfying dish that will leave you feeling good both inside and out.

Vegetable Medley Soba Noodles

This dish is a vibrant, nutrient-packed option that combines earthy soba noodles with an array of fresh vegetables. The sesame-soy dressing is low in sodium yet brimming with flavor. Perfect for a light yet satisfying Saturday meal.

Ingredients:

• 8 oz soba noodles
• 1 cup julienned carrots
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas, trimmed
• 2 tbsp sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tsp grated ginger
• 1 tsp rice vinegar
• 1/2 tsp honey (optional)
• 1 tbsp sesame seeds
• Green onions, chopped (for garnish)

Instructions:

1. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking.
2. Steam the broccoli, carrots, snap peas, and bell pepper until tender-crisp.
3. In a small bowl, whisk together sesame oil, low-sodium soy sauce, grated ginger, rice vinegar, and honey.
4. Toss noodles and vegetables in the dressing until well coated.
5. Sprinkle with sesame seeds and garnish with green onions. Serve warm or chilled.

This vegetable medley soba noodle dish is ideal for those seeking a healthy, low-sodium option without sacrificing flavor. It’s a beautiful, colorful plate that’s as pleasing to the eyes as it is to the palate.

Lemon Herb Zucchini Noodles

Zucchini noodles (zoodles) make for a fantastic low-carb, low-sodium alternative to traditional pasta. This recipe features bright lemon and fresh herbs, creating a light and refreshing meal perfect for a lazy Saturday afternoon.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Add spiralized zucchini and cook for 2-3 minutes, stirring occasionally.
3. Remove from heat and toss with lemon juice, zest, parsley, and basil.
4. Top with cherry tomatoes and a sprinkle of Parmesan cheese, if desired. Serve immediately.

This light and zesty zucchini noodle dish will invigorate your Saturday with fresh, herbaceous flavors. It’s a guilt-free indulgence that’s both delicious and nutritious.

Low-Sodium Chicken Pho

This take on traditional Vietnamese pho is tailored for a low-sodium diet. Infused with aromatic spices and fresh herbs, it delivers comforting warmth without overwhelming saltiness.

Ingredients:

• 4 cups low-sodium chicken broth
• 1 star anise
• 1 cinnamon stick
• 4 thin slices of fresh ginger
• 8 oz rice noodles
• 1 cup shredded cooked chicken breast
• 1 cup bean sprouts
• Fresh cilantro, basil, and mint (for garnish)
• 1 lime, cut into wedges
• Low-sodium soy sauce (optional)

Instructions:

1. Heat chicken broth in a pot with star anise, cinnamon stick, and ginger slices. Simmer for 15 minutes.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. Strain the broth to remove spices. Return it to the pot and bring to a gentle simmer.
4. Divide noodles into bowls. Top with shredded chicken and ladle hot broth over them.
5. Garnish with bean sprouts, cilantro, basil, and mint. Serve with lime wedges and a splash of low-sodium soy sauce, if desired.

This low-sodium chicken pho offers an aromatic experience that warms the soul. It’s a comforting and wholesome way to enjoy a classic dish with health-conscious adjustments.

Peanut Ginger Rice Noodles

This recipe is a creamy, nutty delight featuring rice noodles tossed in a peanut-ginger sauce. The dish is naturally low in sodium yet rich in satisfying, savory flavors.

Ingredients:

• 8 oz rice noodles
• 3 tbsp natural peanut butter (unsalted)
• 1 tbsp low-sodium soy sauce
• 1 tsp grated ginger
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp honey
• 1 cup shredded carrots
• 1/2 cup chopped cucumber
• Chopped peanuts and cilantro (for garnish)

Instructions:

1. Cook rice noodles according to package instructions. Drain and rinse under cold water.
2. In a bowl, whisk peanut butter, low-sodium soy sauce, grated ginger, rice vinegar, sesame oil, and honey until smooth.
3. Toss noodles with the peanut sauce until well coated.
4. Add shredded carrots and chopped cucumber, and mix gently.
5. Garnish with chopped peanuts and cilantro before serving.

This peanut ginger rice noodle recipe is a creamy and indulgent meal that’s perfect for a relaxing Saturday. It’s a crowd-pleaser that’s as easy to make as it is to enjoy.

Spicy Sesame Cold Noodles

Cold noodles with a spicy sesame kick make for a delightful, low-sodium weekend dish. This recipe blends tahini and chili oil to create a flavorful yet heart-healthy sauce.

Ingredients:

• 8 oz whole wheat noodles
• 2 tbsp tahini (sesame paste)
• 1 tbsp low-sodium soy sauce
• 1 tsp chili oil (adjust to taste)
• 1 tbsp rice vinegar
• 1/2 tsp grated garlic
• 1/2 cup shredded cucumber
• 1/2 cup julienned carrots
• Green onions and sesame seeds (for garnish)

Instructions:

1. Cook noodles according to package instructions. Drain and rinse under cold water.
2. In a bowl, whisk tahini, low-sodium soy sauce, chili oil, rice vinegar, and garlic until well combined.
3. Toss noodles with the sauce until evenly coated.
4. Top with shredded cucumber and carrots. Garnish with green onions and sesame seeds. Serve cold.

Spicy sesame cold noodles provide a satisfying balance of heat and creaminess while keeping sodium levels in check. Perfect for warm Saturdays or when you’re craving a chilled, flavorful meal.

Sweet Potato and Spinach Noodles

A healthy and hearty noodle dish featuring sweet potatoes and spinach, packed with vitamins and low in sodium. The slightly sweet flavor of the potatoes paired with the earthy spinach makes for a delicious, nourishing meal.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 large sweet potato, peeled and cut into small cubes
• 2 cups fresh spinach, washed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sweet potato cubes and cook for 5-7 minutes, until tender.
3. Add garlic, smoked paprika, and cumin to the skillet, and sauté for 1-2 minutes.
4. Add spinach to the skillet and cook until wilted, about 2 minutes.
5. Toss the cooked spaghetti into the skillet with the sweet potato and spinach mixture. Drizzle with lemon juice and mix well.
6. Garnish with fresh parsley before serving.

Sweet potato and spinach noodles provide a balanced, low-sodium dish that’s both comforting and energizing. With the perfect combination of natural sweetness and savory spices, this dish is a nutritious and fulfilling choice for any Saturday.

Avocado and Cucumber Cold Noodles

A cool and refreshing noodle dish, perfect for warm weather. The creaminess of avocado combined with the crispness of cucumber creates a soothing and satisfying meal with minimal sodium.

Ingredients:

• 8 oz soba noodles
• 1 ripe avocado, mashed
• 1/2 cup cucumber, thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp lime juice
• 1/2 tsp garlic powder
• Fresh cilantro (for garnish)

Instructions:

1. Cook soba noodles according to package instructions. Drain and rinse under cold water.
2. In a bowl, mash the avocado with soy sauce, rice vinegar, sesame oil, lime juice, and garlic powder until smooth.
3. Toss the cooled soba noodles with the avocado mixture until well coated.
4. Add sliced cucumber and toss gently.
5. Garnish with fresh cilantro and serve immediately.

This avocado and cucumber cold noodle dish is light, creamy, and full of vibrant flavors. It’s an ideal low-sodium option for those looking for a quick and refreshing meal that still satisfies the taste buds.

Mushroom and Tofu Stir-Fry Noodles

A savory and hearty noodle dish featuring protein-packed tofu and earthy mushrooms. The combination of sautéed vegetables and low-sodium seasonings ensures a flavorful yet healthy meal that’s perfect for a Saturday dinner.

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, pressed and cut into cubes
• 1 cup mushrooms, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 cup baby spinach
• Chopped green onions (for garnish)

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden and crispy, about 5-7 minutes. Remove tofu from the skillet and set aside.
3. In the same skillet, sauté onions, garlic, and mushrooms until soft, about 4-5 minutes.
4. Add soy sauce, hoisin sauce, and rice vinegar to the skillet, and stir to combine.
5. Add cooked noodles, tofu, and spinach to the skillet. Toss to coat and heat through.
6. Garnish with chopped green onions before serving.

This mushroom and tofu stir-fry noodle dish is packed with flavor and offers a satisfying vegetarian alternative to traditional stir-fries. The balance of protein, vegetables, and low-sodium seasoning creates a fulfilling meal that’s both nutritious and delicious.

Thai Peanut Noodles

A deliciously creamy, Thai-inspired noodle dish made with a flavorful peanut sauce that is both light and low in sodium. The bold flavors of peanut and lime come together for an unforgettable meal.

Ingredients:

• 8 oz rice noodles
• 3 tbsp natural peanut butter (unsalted)
• 1 tbsp low-sodium soy sauce
• 1 tbsp lime juice
• 1 tsp rice vinegar
• 1 tsp grated ginger
• 1 tsp honey
• 1/4 cup chopped peanuts
• 1/4 cup chopped cilantro
• 1/4 cup shredded carrots (for garnish)

Instructions:

1. Cook rice noodles according to package instructions. Drain and rinse under cold water.
2. In a bowl, whisk together peanut butter, low-sodium soy sauce, lime juice, rice vinegar, grated ginger, and honey until smooth.
3. Toss cooked noodles with the peanut sauce until well coated.
4. Garnish with chopped peanuts, cilantro, and shredded carrots before serving.

Thai peanut noodles offer a creamy, zesty twist on traditional noodle dishes. The rich peanut sauce balances the tangy lime and ginger, making this a refreshing, low-sodium meal perfect for any Saturday night.

Roasted Butternut Squash and Spinach Pasta

A comforting and wholesome noodle dish featuring roasted butternut squash and spinach, combined with whole wheat pasta. The natural sweetness of the squash and the earthy flavor of spinach make this dish both flavorful and filling.

Ingredients:

• 8 oz whole wheat pasta
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/4 tsp ground nutmeg
• 1/4 tsp cinnamon
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
4. Add roasted butternut squash, spinach, nutmeg, and cinnamon to the skillet, and cook until the spinach wilts.
5. Toss the cooked pasta with the squash mixture until well combined.
6. Garnish with grated Parmesan cheese before serving.

Roasted butternut squash and spinach pasta is a wonderfully hearty and low-sodium option for those craving a filling meal. The natural sweetness of the squash pairs beautifully with the savory spices, creating a deliciously satisfying dish.

Garlic and Lemon Herb Shrimp Noodles

A light yet flavorful noodle dish featuring succulent shrimp sautéed with garlic, fresh herbs, and a zesty lemon dressing. Perfect for a low-sodium, protein-packed meal that’s quick and easy to prepare.

Ingredients:

• 8 oz whole wheat spaghetti
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 4-5 minutes.
4. Remove from heat and stir in lemon juice, zest, parsley, and red pepper flakes, if using.
5. Toss the cooked spaghetti with the shrimp mixture until well combined. Serve immediately.

Garlic and lemon herb shrimp noodles are perfect for a Saturday evening when you want a dish that’s light yet satisfying. The freshness of the lemon and herbs combined with the shrimp makes for a delicious, low-sodium, and healthy meal.

Spinach and Ricotta Stuffed Shells

These stuffed pasta shells are filled with creamy ricotta cheese and fresh spinach, topped with a light, low-sodium tomato sauce. It’s a wholesome and hearty meal that’s perfect for a cozy Saturday night.

Ingredients:

• 12 large pasta shells
• 1 cup ricotta cheese (low-fat or part-skim)
• 1 1/2 cups fresh spinach, chopped
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1 cup low-sodium marinara sauce
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook pasta shells according to package instructions. Drain and set aside.
2. In a bowl, combine ricotta cheese, chopped spinach, nutmeg, and black pepper. Stir until well mixed.
3. Stuff each pasta shell with the ricotta-spinach mixture and place in a baking dish.
4. Pour marinara sauce over the stuffed shells and sprinkle with Parmesan cheese, if desired.
5. Bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden on top.
6. Serve hot with extra Parmesan cheese, if desired.

Spinach and ricotta stuffed shells are a comforting, low-sodium version of a classic Italian dish. The creamy filling and light marinara sauce come together to create a satisfying meal that’s both nutritious and delicious.

Miso and Tofu Ramen

A flavorful, low-sodium ramen dish featuring tofu in a savory miso broth. Packed with fresh vegetables, this dish offers a healthy twist on traditional ramen, perfect for a satisfying and nutritious Saturday meal.

Ingredients:

• 8 oz ramen noodles (whole wheat or rice noodles)
• 4 cups low-sodium vegetable broth
• 2 tbsp white miso paste
• 1/2 cup sliced mushrooms
• 1/2 cup baby spinach
• 1/2 block firm tofu, cubed
• 1/4 cup chopped green onions
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp grated ginger

Instructions:

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add mushrooms and cook for 4-5 minutes, until softened.
3. Add vegetable broth, miso paste, rice vinegar, and grated ginger to the pot. Stir until miso paste dissolves and the broth is well mixed.
4. Add tofu and spinach to the broth and simmer for 5 minutes.
5. Divide cooked ramen noodles into bowls and pour the miso tofu broth over them.
6. Garnish with green onions and serve immediately.

This miso and tofu ramen is a perfect low-sodium alternative to traditional ramen. The rich, umami-packed broth, combined with tofu and fresh veggies, makes for a warm, nourishing meal that’s perfect for a cozy Saturday evening.

Roasted Tomato and Basil Pasta

A simple yet flavorful pasta dish featuring roasted tomatoes, fresh basil, and a touch of garlic. With minimal ingredients and low sodium, this dish brings out the natural sweetness of the tomatoes, making it a perfect Saturday dinner.

Ingredients:

• 8 oz whole wheat pasta
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until softened and caramelized.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
4. Add the roasted tomatoes to the skillet and cook for 2 minutes, stirring gently.
5. Toss the cooked pasta with the roasted tomatoes, garlic, and basil. Serve immediately.

Roasted tomato and basil pasta is a simple, yet indulgent, dish that celebrates the flavors of fresh tomatoes and fragrant basil. It’s a perfect low-sodium option for those seeking a fresh, light meal.

Cabbage and Carrot Stir-Fry Noodles

This stir-fry noodles recipe is packed with colorful cabbage and carrots, offering a healthy, crunchy texture. The low-sodium soy sauce and sesame oil dressing create a flavorful base for this nutritious, vegetable-packed dish.

Ingredients:

• 8 oz rice noodles
• 1 cup cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1 tbsp sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium heat. Add cabbage and carrots, and sauté for 5-6 minutes, until vegetables are tender-crisp.
3. Add soy sauce, rice vinegar, and grated ginger to the vegetables and stir well to combine.
4. Toss cooked noodles with the vegetable mixture, stirring to coat evenly.
5. Garnish with sesame seeds and chopped green onions before serving.

Cabbage and carrot stir-fry noodles offer a satisfying, crunchy texture and delicious flavor without being overly salty. This low-sodium dish is perfect for a light Saturday meal that’s both healthy and full of vibrant flavors.

Note: More recipes are coming soon!