Chinese Noodles with Spring Vegetables
chinese flour noodles
soy sauce, sodium reduced
mung bean sprouts
scallions, spring or green onions
red pepper flakes
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.
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.