Rice Noodles With Spring Vegetables
Ingredients
- Rice noodles - 1 package (8oz)
- Peanut oil - 1 tbs
- Sesame oil - 1 tbs
- Grated fresh ginger - 1 tbs
- Garlic, finely chopped - 2 cloves
- Low-sodium soy sauce - 2 tbs
- Small broccoli florets - 1 cup
- Fresh bean sprouts - 1 cup
- Cherry tomatoes, halved - 8
- Chopped fresh spinach - 1 cup
- Scallions, chopped - 2
- Crushed red chili flakes - (Optional)
Instructions
- Fill a large pot 3/4 full with water and bring to 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 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.