Chinese noodles with spring vegetables

25 minutes Prep: 6 minutes Cook: 15 minutes

123 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

8	ounces	chinese flour noodles
1	tablespoon	peanut oil
1	tablespoon	sesame oil
1	tablespoon	ginger	grated fresh
2	cloves	garlic	finely chopped
2	tablespoons	soy sauce, sodium reduced
1	cup	broccoli florets	small
1	cup	bean sprouts	fresh
8	each	cherry tomatoes	halved
1	cup	spinach	chopped fresh
2	each	scallions, spring or green onions	chopped
1	each	red pepper flakes	crushed, optional

Fill a large pot 3/4 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.

Add your comment

Serving Size 291g

Amount per Serving

Calories 123 52% of calories from fat