Chinese Noodles with Spring Vegetables
Submitted by happyzhangbo
Chinese flour noodles toss with ginger-garlic stir-fried broccoli, bean sprouts, cherry tomatoes, and fresh spinach in a soy-sesame sauce for a vegetable-loaded weeknight dinner in 25 minutes.
YIELD
4 servingsPREP
6 minCOOK
15 minREADY
25 minThis noodle bowl packs more vegetables than takeout and costs a fraction of the price. Fresh ginger and garlic perfume the oil, then quick-cooking veggies get tossed with tender noodles and a drizzle of toasted sesame oil. The whole thing comes together faster than delivery would arrive.
Pro Tips
- Cook noodles al dente: Chinese flour noodles continue softening after you drain them. Pull them from the water when they’re still slightly chewy.
- Stir-fry in batches: If your skillet gets crowded, the vegetables steam instead of browning. Cook in two batches if needed for better texture.
- Add spinach last: Spinach wilts in seconds. Toss it in at the very end so it stays bright green and doesn’t turn mushy.
Variations
- Add diced firm tofu or edamame for plant-based protein
- Use rice noodles or soba noodles instead of Chinese flour noodles
- Stir in 2 tablespoons of hoisin sauce for a sweeter, richer flavor
Ingredients
Directions
Fill a large pot ¾ full with water and bring to boil.
Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
Drain the noodles thoroughly.
Set aside.
In a large stockpot or frying pan, heat the oils over medium heat.
Add ginger and garlic and stir-fry until fragrant.
Stir in the soy sauce and broccoli and continue to cook over medium heat for about 3 minutes.
Add remaining vegetables and cooked noodles and toss until warmed through.
Divide the noodles among warmed individual plates and top with crushed red chili flakes, if desired.
Serve immediately.
Comments
