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
- Fill a large pot 3/4 full with water and bring to boil.
- Add the noodles and cook until al dente (tender), 10 to 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 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.
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)