30+ Delicious Sunday Low Sodium Noodle Recipes for a Healthy Feast

When it comes to Sunday dinners, we often seek comfort food that is both satisfying and nourishing. However, many traditional noodle recipes are loaded with sodium, which can be a concern for those looking to reduce their sodium intake.

Fortunately, you can still enjoy the comfort and variety of noodle dishes without sacrificing flavor or your health.

In this blog post, we’ve compiled over 30 delicious and creative low sodium noodle recipes that will make your Sundays more enjoyable while keeping your sodium levels in check.

Whether you’re craving something hearty like a noodle stir-fry or a creamy peanut noodle dish, these recipes offer a variety of flavors and ingredients that are as healthy as they are delicious.

From Asian-inspired dishes to Mediterranean classics, there’s something for every palate.

So, if you’re ready to enjoy flavorful meals without the extra salt, keep reading for some fantastic low sodium noodle recipes that will elevate your Sunday dining experience.

30+ Delicious Sunday Low Sodium Noodle Recipes for a Healthy Feast

Embracing low sodium noodle recipes for your Sunday meals doesn’t mean you have to compromise on taste or satisfaction.

With the right balance of ingredients, you can create delicious, wholesome dishes that are both flavorful and healthy.

From zesty stir-fries to creamy pasta dishes, the possibilities are endless when it comes to creating low-sodium noodle meals that are perfect for a Sunday dinner.

By incorporating more fresh vegetables, lean proteins, and flavorful low-sodium seasonings, you can enjoy a wide variety of dishes that support your health goals.

So, the next time you’re planning your Sunday meal, consider these 30+ low sodium noodle recipes—your taste buds (and your body) will thank you!

Low Sodium Lemon Garlic Pasta

This refreshing low sodium lemon garlic pasta offers a burst of flavor without the guilt of excess salt. The zesty lemon, combined with garlic and olive oil, creates a light and aromatic sauce that perfectly complements your favorite pasta. Ideal for a Sunday dinner or a quick weeknight meal, this dish is both easy to prepare and healthy, making it a great option for anyone watching their sodium intake.

Ingredients:

• 8 oz whole wheat spaghetti (or any preferred pasta)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated Parmesan (optional, for extra flavor)

Instructions:

1. Bring a large pot of water to a boil, and cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of the cooking water.
2. While the pasta cooks, heat olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
3. Add the lemon zest and lemon juice to the skillet, stirring to combine. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
4. Add the cooked pasta to the skillet, tossing it to coat in the lemon garlic sauce. Season with freshly ground black pepper to taste.
5. Sprinkle the chopped parsley over the pasta and toss again. If desired, add a little Parmesan for extra flavor.
6. Serve immediately and enjoy!

This lemon garlic pasta is an ideal low sodium recipe that packs big flavor in a light, healthy package. The use of fresh ingredients like garlic, lemon, and parsley ensures that every bite is both satisfying and nutritious. Perfect for a Sunday dinner, it provides the refreshing citrus zing you crave while keeping the sodium count in check. This dish can also be made ahead of time and stored in the fridge for easy meal prep. With its simple ingredients and easy preparation, it’s a go-to recipe for anyone looking to eat healthier without sacrificing taste.

Creamy Avocado Pesto Pasta

A rich and creamy alternative to traditional pesto, this avocado pesto pasta is not only low in sodium but also packed with healthy fats. The creamy avocado blends beautifully with fresh basil, garlic, and a touch of lemon juice to create a pesto that is smooth, vibrant, and flavorful. It’s a great option for a Sunday lunch or dinner and can be customized with any type of pasta.

Ingredients:

• 8 oz pasta (penne or spaghetti works best)
• 1 ripe avocado, peeled and pitted
• 1 cup fresh basil leaves
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/4 cup unsalted pine nuts (or walnuts)
• Freshly ground black pepper to taste
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Cook the pasta according to the package directions, and drain, reserving 1/4 cup of pasta water.
2. In a blender or food processor, combine the avocado, basil, garlic, olive oil, lemon juice, and pine nuts. Blend until smooth, adding a little of the reserved pasta water if needed to achieve a creamy consistency.
3. Taste the pesto and season with freshly ground black pepper. If you like a more cheesy flavor, add the nutritional yeast.
4. Toss the cooked pasta with the avocado pesto until well-coated. If necessary, add more reserved pasta water to help the pesto spread evenly.
5. Serve the pasta in bowls, garnishing with extra basil or pine nuts if desired.

This creamy avocado pesto pasta is the perfect dish for a relaxing Sunday. It’s rich and smooth, yet light enough to enjoy as a comfort meal without overwhelming your senses. By using avocado instead of cheese or salt, you get the creamy texture you crave while keeping the sodium levels low. The pesto’s vibrant flavors from fresh basil and lemon juice make each bite deliciously satisfying. It’s an excellent choice for those looking for a nutrient-dense, heart-healthy meal that doesn’t compromise on taste. Plus, it’s quick and simple, making it a go-to recipe for busy weekdays or lazy weekends.

Low Sodium Vegetable Stir-Fry Noodles

This colorful vegetable stir-fry noodle dish is bursting with flavor and packed with nutritious vegetables. Using a low-sodium soy sauce substitute, this recipe ensures that you can still enjoy the familiar flavors of a stir-fry without the added salt. The addition of fresh vegetables like bell peppers, carrots, and broccoli makes this dish both healthy and satisfying. It’s a perfect Sunday meal for anyone seeking a balance of flavors and textures.

Ingredients:

• 8 oz rice noodles or soba noodles
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced
• 1/4 cup low-sodium soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame seeds
• Green onions for garnish

Instructions:

1. Cook the noodles according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the broccoli, bell pepper, carrot, and mushrooms, stir-frying for about 5-6 minutes until the vegetables are tender but still crisp.
3. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. In a small bowl, combine the low-sodium soy sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables, stirring to coat.
5. Add the cooked noodles to the skillet and toss to combine, ensuring the noodles are evenly coated with the sauce and vegetables.
6. Sprinkle sesame seeds and green onions on top before serving.

This low-sodium vegetable stir-fry noodle dish is the epitome of healthy comfort food. Packed with fiber-rich vegetables and a rich sauce made with low-sodium soy sauce and sesame oil, it’s a flavorful yet light meal. The stir-fry method allows the vegetables to maintain their crunch and freshness, creating a perfect contrast with the tender noodles. It’s a flexible recipe, meaning you can use any vegetables you have on hand, making it a great option for cleaning out the fridge while keeping the sodium content low. This dish is satisfying enough for a Sunday dinner, yet light enough to enjoy without feeling overstuffed. It’s the perfect balance of flavor, nutrition, and simplicity.

Low Sodium Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian pasta dish made with simple ingredients like garlic, olive oil, and red pepper flakes. In this low sodium version, we eliminate the salt but maintain the rich, bold flavors that make this dish a favorite. The olive oil and garlic create a savory sauce, while the red pepper flakes provide just the right amount of heat. This quick and easy recipe is perfect for a Sunday night dinner when you want something delicious without a lot of prep.

Ingredients:

• 8 oz spaghetti (whole wheat or gluten-free options work well)
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon (optional for added freshness)

Instructions:

1. Cook the spaghetti according to the package instructions. Drain, reserving 1/4 cup of the pasta cooking water.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until golden brown, about 2 minutes. Be careful not to burn the garlic.
3. Add the red pepper flakes and freshly ground black pepper, stirring for another 30 seconds.
4. Add the drained pasta to the skillet, tossing to coat the spaghetti in the garlic oil mixture. If needed, add a little of the reserved pasta water to help distribute the sauce.
5. Stir in the chopped parsley and lemon zest (if using) for an added burst of freshness.
6. Serve immediately, garnishing with extra parsley if desired.

This Low Sodium Spaghetti Aglio e Olio is a great example of how simplicity can create incredible flavor without the need for excess salt. The garlic and olive oil form the base of the dish, and the red pepper flakes offer a subtle heat that enhances the overall flavor. This dish is perfect for a quick Sunday dinner, offering a comforting yet light option that’s full of Italian flavor. Whether you’re cooking for one or a crowd, it’s a versatile, satisfying meal that proves you don’t need a lot of ingredients—or salt—to create something delicious.

Low Sodium Peanut Noodles

These low sodium peanut noodles are a perfect blend of creamy peanut butter, garlic, and a touch of sweetness from honey or maple syrup. The sauce is smooth, rich, and full of flavor, while the noodles offer a satisfying base. This dish is great for meal prep and can be enjoyed warm or cold, making it ideal for a Sunday lunch or dinner. Plus, it’s quick to make and can be customized with extra veggies for added nutrition.

Ingredients:

• 8 oz rice noodles or soba noodles
• 2 tablespoons creamy peanut butter (unsweetened)
• 2 tablespoons low-sodium soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• Chopped green onions and sesame seeds for garnish

Instructions:

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the peanut butter, low-sodium soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and lime juice until smooth. If the sauce is too thick, add a little warm water to thin it out.
3. Toss the cooked noodles in the peanut sauce until well coated. Add more water if needed to achieve a creamy consistency.
4. Serve the noodles in bowls, garnishing with chopped green onions and sesame seeds.
5. For extra crunch, you can top with shredded carrots, cucumber, or other fresh vegetables.

Low Sodium Peanut Noodles are a great choice for anyone looking for a flavorful and satisfying meal without the high sodium content. The creamy peanut butter sauce is both savory and sweet, with a hint of heat from the ginger and garlic. It’s a versatile dish that can be enjoyed warm or cold, making it perfect for meal prep or a quick Sunday dinner. Adding fresh vegetables or toppings like sesame seeds and green onions boosts the dish’s nutritional value, making it both delicious and health-conscious. It’s a great balance of flavors and textures that will keep you coming back for more.

Low Sodium Veggie Lo Mein

Veggie Lo Mein is a hearty and flavorful dish that’s naturally low in sodium when prepared with a homemade sauce and plenty of fresh vegetables. In this version, we avoid the sodium-heavy takeout sauces and use a combination of fresh ginger, garlic, and a splash of low-sodium soy sauce for flavor. With crisp vegetables like bell peppers, carrots, and snow peas, this dish is light, healthy, and satisfying, making it an excellent choice for a Sunday dinner.

Ingredients:

• 8 oz lo mein noodles (or your preferred noodle)
• 1 tablespoon sesame oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snow peas
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons low-sodium soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Cook the lo mein noodles according to the package instructions, then drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper, carrot, snow peas, and onion. Stir-fry the vegetables for 3-4 minutes until they’re tender but still crisp.
3. Add the garlic and ginger to the pan and cook for an additional 1-2 minutes until fragrant.
4. In a small bowl, combine the low-sodium soy sauce, rice vinegar, and honey. Pour the sauce over the cooked vegetables and stir to coat evenly.
5. Add the cooked noodles to the skillet, tossing them with the vegetables and sauce until well combined.
6. Serve the lo mein in bowls, garnishing with toasted sesame seeds and green onions.

Low Sodium Veggie Lo Mein is a healthier take on the classic Chinese takeout dish. By using a simple homemade sauce, you can control the amount of sodium while still creating a vibrant and flavorful meal. The stir-fried vegetables add a fresh crunch, and the noodles provide the perfect base for the sauce to coat. This dish is easy to make, packed with vegetables, and full of umami flavor without being overloaded with salt. It’s perfect for a Sunday night meal and can be enjoyed on its own or paired with a protein for a more filling dish.

Low Sodium Sesame Noodles

Low Sodium Sesame Noodles are a simple yet flavorful dish featuring tender noodles tossed in a creamy sesame sauce. The combination of sesame oil, peanut butter, and a small amount of low-sodium soy sauce creates a deliciously rich dressing without being too salty. This dish is perfect for a light and nutritious Sunday dinner. You can customize it with fresh veggies or proteins like tofu or chicken for added texture and taste.

Ingredients:

• 8 oz whole wheat spaghetti or soba noodles
• 2 tablespoons sesame oil
• 1 tablespoon peanut butter (unsweetened)
• 2 tablespoons low-sodium soy sauce (or coconut aminos)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon toasted sesame seeds
• Chopped scallions for garnish

Instructions:

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a bowl, whisk together the sesame oil, peanut butter, low-sodium soy sauce, rice vinegar, honey, garlic, ginger, and lime juice until smooth.
3. Toss the cooked noodles in the sesame sauce until well coated. If the sauce is too thick, add a tablespoon or two of warm water to loosen it.
4. Garnish the noodles with toasted sesame seeds and chopped scallions.
5. Serve warm or chilled, and add any additional vegetables or protein if desired.

Low Sodium Sesame Noodles are a quick and satisfying dish that offers a balance of creaminess and crunch, making them a perfect choice for a light Sunday meal. The sesame oil and peanut butter come together to create a rich, flavorful sauce that’s not overloaded with sodium. You can enjoy this dish as a light meal on its own or add in some vegetables and protein for a more filling dish. Its versatility makes it easy to adapt to your preferences, while the wholesome ingredients ensure that you’re keeping things healthy and delicious.

Low Sodium Pad Thai

Pad Thai is a popular Thai dish known for its balance of flavors, and this low sodium version brings you all the deliciousness without the excessive salt content. By using a homemade sauce with ingredients like tamarind paste, lime, and a small amount of low-sodium soy sauce, you can control the seasoning while still creating a vibrant, tangy dish. With rice noodles, eggs, and crunchy peanuts, this Pad Thai is a flavorful way to enjoy a healthier version of a classic favorite.

Ingredients:

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts, chopped
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1/2 teaspoon chili flakes (optional, for heat)

Instructions:

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble them until cooked through. Remove and set aside.
3. In the same skillet, add the shredded carrots and cook for 2-3 minutes until tender. Add the bean sprouts and green onions, cooking for an additional 2 minutes.
4. In a small bowl, whisk together the low-sodium soy sauce, tamarind paste, lime juice, brown sugar, and chili flakes to make the sauce.
5. Add the cooked noodles to the skillet and pour the sauce over them. Toss to coat evenly.
6. Stir in the scrambled eggs and chopped peanuts, mixing until everything is combined.
7. Serve immediately, garnished with extra peanuts and lime wedges.

Low Sodium Pad Thai is a great way to enjoy the fresh and zesty flavors of Thai cuisine without the added sodium. The homemade sauce, made with tamarind paste and lime, provides that classic tangy flavor that Pad Thai is known for, while the noodles, eggs, and crunchy peanuts add satisfying textures. This dish is perfect for a Sunday dinner when you want something flavorful but light, and it can easily be customized with your choice of protein or vegetables. It’s a healthier version of the beloved Thai dish, without compromising on taste.

Low Sodium Udon Noodle Soup

Udon Noodle Soup is a comforting Japanese dish that’s perfect for cooler Sundays when you want something warm and nourishing. This low sodium version keeps the flavors rich and savory with the help of miso paste and a homemade broth, but without excessive salt. The udon noodles soak up the flavorful broth, and the dish is filled with mushrooms, green onions, and spinach for added nutrition. It’s an easy-to-make, satisfying meal that’s both heartwarming and healthy.

Ingredients:

• 8 oz udon noodles
• 4 cups low-sodium vegetable broth
• 2 tablespoons white miso paste
• 1 tablespoon low-sodium soy sauce
• 1/2 cup sliced mushrooms (shiitake or button)
• 1 cup fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 boiled egg (optional, for added protein)

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Stir in the white miso paste and low-sodium soy sauce, whisking until smooth.
4. Add the sliced mushrooms and simmer for 5-7 minutes until tender.
5. Stir in the fresh spinach and cook for another 2 minutes until wilted.
6. Divide the cooked udon noodles between two bowls and ladle the broth and vegetables over them.
7. Garnish with sliced green onions and a boiled egg, if desired.

Low Sodium Udon Noodle Soup is a perfect option when you’re craving a hearty, flavorful bowl of soup. The rich umami from the miso paste and the warmth of the vegetable broth combine to create a deeply satisfying meal. The udon noodles add a chewy texture, while the mushrooms and spinach provide a boost of nutrients. This soup is perfect for a relaxing Sunday meal, and it’s versatile enough to be customized with additional vegetables or proteins. It’s a comforting and light dish that still delivers on taste, without being overloaded with sodium.

Low Sodium Garlic Noodles

Low Sodium Garlic Noodles offer a savory and aromatic twist on a classic favorite, all without the heavy salt content. This recipe focuses on the rich flavor of garlic and the slight sweetness of fresh herbs, using just a small amount of low-sodium soy sauce to achieve the perfect balance. It’s an easy-to-make, crowd-pleasing dish that works well as a side or a light main course. The garlic sauce is the star of the show, providing plenty of flavor without overwhelming the palate with salt.

Ingredients:

• 8 oz spaghetti or rice noodles
• 2 tablespoons olive oil
• 6 cloves garlic, finely minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
3. Stir in the low-sodium soy sauce, honey, and red pepper flakes. Cook for another 2-3 minutes, allowing the sauce to slightly thicken.
4. Add the cooked noodles to the pan, tossing to coat them in the garlic sauce. Continue to cook for another 2-3 minutes to allow the noodles to absorb the flavors.
5. Season with salt and pepper to taste, then sprinkle with fresh parsley and lemon zest for an extra burst of flavor.
6. Serve immediately and enjoy.

Low Sodium Garlic Noodles are a simple yet flavorful dish that can be enjoyed as a main or side. The garlic, combined with the subtle sweetness of honey, creates a savory sauce that pairs beautifully with noodles. This dish is perfect for a quick Sunday meal when you’re looking for something light but satisfying. By using low-sodium soy sauce, you can still enjoy the bold, umami flavors of this classic dish while keeping it healthier. The fresh parsley and lemon zest add brightness, making each bite enjoyable and refreshing.

Low Sodium Pesto Pasta

Low Sodium Pesto Pasta is a vibrant and delicious dish, perfect for a Sunday evening dinner. Traditional pesto contains cheese and garlic, but this version uses a lighter hand on salt, focusing instead on the fresh, bright flavors of basil, garlic, and olive oil. The sauce is rich and creamy, thanks to a combination of pine nuts and Parmesan, offering a depth of flavor that doesn’t need added salt. This recipe can be served with your favorite pasta and is perfect when you’re craving something flavorful but light.

Ingredients:

• 8 oz whole wheat spaghetti or linguine
• 1 1/2 cups fresh basil leaves
• 2 tablespoons pine nuts (or walnuts)
• 2 tablespoons Parmesan cheese, grated
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. In a food processor, combine the fresh basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil, continuing until the pesto forms a smooth paste. Add the lemon juice, and adjust the consistency with a little pasta water if needed.
4. Toss the cooked pasta with the pesto sauce, adding a bit more pasta water if necessary to coat the noodles evenly.
5. Season with salt and pepper to taste and garnish with cherry tomatoes for a pop of color.
6. Serve immediately and enjoy.

Low Sodium Pesto Pasta is a wonderful way to enjoy the fresh and vibrant flavors of pesto without overloading on sodium. The pesto sauce, made from fresh basil, nuts, and Parmesan, offers richness and complexity without relying on salt. This dish is quick and easy to prepare, making it an excellent choice for a relaxed Sunday meal. The addition of lemon juice brightens the sauce, while the pine nuts add a creamy texture. It’s a healthy yet satisfying pasta dish that you can make in just 20 minutes!

Low Sodium Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a traditional Italian pasta dish that’s simple yet incredibly flavorful. This low-sodium version focuses on the natural richness of olive oil and garlic, with a touch of red pepper flakes for heat. Instead of relying on salt to bring out the flavor, this recipe uses the full depth of garlic and olive oil, allowing the dish to shine with minimal ingredients. It’s perfect for a light and satisfying Sunday dinner that’s quick to prepare and full of delicious flavors.

Ingredients:

• 8 oz spaghetti or any preferred pasta
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• Freshly grated Parmesan (optional)

Instructions:

1. Cook the pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sliced garlic and cook until golden brown, about 2 minutes, being careful not to burn it.
3. Stir in the red pepper flakes, and cook for another 30 seconds.
4. Add the cooked pasta to the pan along with the reserved pasta water. Toss to combine and coat the noodles in the garlic-infused oil.
5. Season with salt and pepper, then stir in the chopped parsley and lemon zest.
6. Optionally, sprinkle with freshly grated Parmesan cheese before serving.

Low Sodium Spaghetti Aglio e Olio is a perfect example of how simple ingredients can come together to create a beautifully flavorful dish. The garlic and olive oil serve as the heart of this recipe, while the red pepper flakes add just the right amount of heat. The freshness of the parsley and the zest of the lemon elevate the dish even further. This pasta is a great choice when you want something light yet satisfying on a Sunday night. With just a few ingredients, you can make a healthy, flavorful meal that everyone will love.

Low Sodium Veggie Noodle Stir-Fry

Low Sodium Veggie Noodle Stir-Fry is a colorful, wholesome dish that combines the crunch of fresh vegetables with the softness of noodles. This recipe uses minimal sodium but maximizes flavor through the use of ginger, garlic, and low-sodium soy sauce. It’s a perfect choice for a light yet filling Sunday dinner, especially when you want to enjoy a variety of vegetables in a single meal. The dish is quick to prepare and can easily be adapted with your favorite veggies or noodles.

Ingredients:

• 8 oz whole wheat noodles or rice noodles
• 1 tablespoon olive oil
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/2 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium heat. Add the carrots, bell pepper, zucchini, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
3. Add the garlic and cook for another 1-2 minutes until fragrant.
4. Stir in the low-sodium soy sauce, rice vinegar, grated ginger, and sesame oil. Continue to stir-fry for another 2 minutes.
5. Add the cooked noodles to the skillet, tossing to combine with the vegetables and sauce. Stir-fry for an additional 2-3 minutes.
6. Garnish with sesame seeds and fresh cilantro before serving.

Low Sodium Veggie Noodle Stir-Fry is a vibrant, nutrient-packed dish that’s perfect for a light Sunday meal. The mix of colorful vegetables offers a great source of vitamins and minerals, while the noodles make it hearty enough for a main course. The low-sodium soy sauce and sesame oil give the dish an umami flavor that’s rich but not overpowering. The fresh ginger and garlic provide depth, making this stir-fry both tasty and satisfying without the need for excessive salt. It’s quick, easy, and fully customizable, so feel free to experiment with different vegetables or noodles.

Low Sodium Sesame Noodles

Low Sodium Sesame Noodles are a savory and slightly sweet noodle dish with a rich sesame flavor. This recipe uses a low-sodium soy sauce base, paired with sesame oil, honey, and a bit of rice vinegar for a balanced, tasty sauce. With just a few ingredients, you can whip up a delicious dish that feels indulgent but is actually quite healthy. Perfect for a quick Sunday dinner or a light lunch, this dish is great for those seeking a low-sodium option without compromising on flavor.

Ingredients:

• 8 oz soba noodles or whole wheat spaghetti
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1/4 teaspoon garlic powder
• 1 tablespoon sesame seeds
• 1/4 cup green onions, chopped

Instructions:

1. Cook the soba noodles or spaghetti according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic powder to create the sauce.
3. In a large bowl, toss the cooked noodles with the sauce until well-coated.
4. Sprinkle with sesame seeds and green onions for added crunch and flavor.
5. Serve chilled or at room temperature for a refreshing dish.

Low Sodium Sesame Noodles are a delightful dish that’s both easy to make and packed with flavor. The combination of sesame oil, honey, and rice vinegar creates a balanced sauce that elevates the noodles without the need for added salt. The sesame seeds and green onions provide a satisfying crunch, making every bite enjoyable. This dish can be served as a light main course or as a side to a larger meal. It’s a great option for a Sunday evening when you want something simple, yet flavorful, that doesn’t take a lot of time to prepare.

Low Sodium Peanut Noodles

Low Sodium Peanut Noodles are a creamy, rich noodle dish that’s full of flavor but low in sodium. The sauce, made from peanut butter, low-sodium soy sauce, and a few additional ingredients, creates a perfectly balanced dressing that’s sweet, savory, and a bit spicy. This dish is an excellent way to enjoy a satisfying, nutty meal without the extra salt. It’s a great Sunday dinner recipe, offering comfort and flavor with a healthier twist.

Ingredients:

• 8 oz whole wheat spaghetti or rice noodles
• 3 tablespoons natural peanut butter
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon red pepper flakes
• 1/4 cup warm water
• 1 tablespoon sesame oil
• 1/4 cup chopped peanuts (optional, for garnish)
• Fresh cilantro or green onions, for garnish

Instructions:

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the peanut butter, low-sodium soy sauce, rice vinegar, honey, red pepper flakes, and warm water to create the peanut sauce. If needed, adjust the water to reach your desired consistency.
3. Drizzle the peanut sauce over the cooked noodles and toss until the noodles are fully coated.
4. Stir in the sesame oil for added richness and flavor.
5. Garnish with chopped peanuts and fresh cilantro or green onions before serving.

Low Sodium Peanut Noodles are a perfect combination of creamy, savory, and sweet, all while keeping sodium levels in check. The rich peanut butter sauce provides a satisfying depth of flavor, complemented by the subtle sweetness of honey and the kick from red pepper flakes. The addition of sesame oil adds a hint of nuttiness that ties the entire dish together. This dish is not only delicious but also versatile, making it great for meal prep or a quick Sunday dinner. It’s a comforting yet healthy dish that satisfies your craving for something rich and hearty without overloading on sodium.

Note: More recipes are coming soon!