Chinese noodles with spring vegetables

Recipe Information

Ingredients

• 1 package (8 ounces) Chinese noodles 

• 1 tablespoon peanut oil 

• 1 tablespoon sesame oil 

• 1 tablespoon fresh ginger, grated

• 2 garlic cloves, finely chopped

• 2 tablespoons reduced-sodium soy sauce 

• 1 cup small broccoli florets

• 1 cup fresh bean sprouts 

• 8 cherry tomatoes, halved

• 1 cup fresh spinach, chopped

• 2 scallions, chopped

• Crushed red chili flakes (optional)

Directions

• 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