Rice noodles with spring vegetables

Date Updated: 10/25/2019

Serving Info

Serves 6

Dietician Tip

To limit the sodium in this stir-fry, the recipe calls for reduced-sodium soy sauce.

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until tender, 5 to 6 minutes, or according to the package directions. Drain and rinse the noodles thoroughly with cold water. Set aside.

In a large pot 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 plates and top with crushed red chili flakes, if desired. Serve immediately.

Ingredients

1 package (8 ounces) rice noodles
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
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 chopped fresh spinach
2 scallions, chopped
Crushed red chili flakes (optional)