Thursday, June 8, 2017

Rice noodles with spring vegetables

Dietitian's tip:

Reduced-sodium soy sauce has one-fourth less sodium than regular soy sauce, while low-sodium soy sauce has about half the sodium


  1. 1 package (8 ounces) rice noodles
  2. 1 tablespoon peanut oil
  3. 1 tablespoon sesame oil
  4. 1 tablespoon grated fresh ginger
  5. 2 garlic cloves, finely chopped
  6. 2 tablespoons low-sodium soy sauce
  7. 1 cup small broccoli florets
  8. 1 cup fresh bean sprouts
  9. 8 cherry tomatoes, halved
  10. 1 cup chopped fresh spinach
  11. 2 scallions, chopped
  12. Crushed red chili flakes (optional)


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.

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