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Home > Chinese noodles with spring vegetables

Chinese noodles with spring vegetables

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Broccoli; Noodles
Category Pasta; Vegetables
Meal Lunch; Dinner
Type Side Dish; Main Dish
Cuisine Asian; Chinese
Cook Method Boiling; Frying
Diet Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; High Fiber; Vegetarian




  • Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10-12 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 the 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 the 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.


Nutrition (per serving)

  • Calories: 270 cal

  • Total fat: 9g

  • Saturated fat: 2g

  • Monounsaturated fat: 4g

  • Cholesterol: 0mg

  • Sodium: 350mg

  • Potassium: 564mg

  • Carbohydrate: 38g

  • Fiber: 5g

  • Protein: 9g

  • Calcium: 133mg