Chinese Noodles with Spring Vegetables

• 8 ounces chinese flour noodles
• 1 tablespoon peanut oil
• 1 tablespoon sesame oil
• 1 tablespoon ginger grated fresh
• 2 cloves garlic finely chopped
• 2 tablespoons soy sauce, sodium reduced
• 1 cup broccoli florets small
• 1 cup mung bean sprouts fresh
• 8 each cherry tomatoes halved
• 1 cup spinach chopped fresh
• 2 each scallions, spring or green onions chopped
• 1 each red pepper flakes crushed, optional

1. Fill a large pot 3/4 full with water and bring to boil.
2. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
3. Drain the noodles thoroughly.
4. Set aside.
5. In a large stockpot or frying pan, heat the oils over medium heat.
6. Add ginger and garlic and stir-fry until fragrant.
7. Stir in the soy sauce and broccoli and continue to cook over medium heat for about 3 minutes.
8. Add remaining vegetables and cooked noodles and toss until warmed through.
9. Divide the noodles among warmed individual plates and top with crushed red chili flakes, if desired.
10. Serve immediately.

noodles, peanut oil, sesame oil, ginger, garlic, soy sauce, broccoli florets small, tomatoes, fresh, scallions, red pepper

Taken from recipeland.com/recipe/v/chinese-noodles-spring-vegetabl-48963 (may not work)