Chinese Noodles with Spring Vegetables
:)
Yield
4 servingsPrep
6 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chinese flour noodles
|
* |
| 15 | ml |
peanut oil
|
|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
ginger
grated fresh |
|
| 2 | cloves |
garlic
finely chopped |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 237 | ml |
broccoli florets
small |
|
| 237 | ml |
mung bean sprouts
fresh |
|
| 8 | each |
cherry tomatoes
halved |
|
| 237 | ml |
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.
