Rice Noodles with Spring Vegetables


  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.


From Mayo Clinic