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Chinese Noodles with Spring Vegetables

 

:)
34

Yield

4

servings

Prep

6

min

Cook

15

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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 mung 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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 12851% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 326mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 10g
Vitamin A 67% Vitamin C 90%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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