Skip to Content

Recipe: Rice noodles with spring vegetables

Medically reviewed on April 17, 2018

Serves 6

Dietitian Tip

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

Ingredients

  • 1 package (8 ounces) rice noodles
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 tablespoons low-sodium soy sauce
  • 1 cup small broccoli florets
  • 1 cup fresh bean sprouts
  • 8 cherry tomatoes, halved
  • 1 cup chopped fresh spinach
  • 2 scallions, chopped
  • Crushed red chili flakes (optional)

Directions

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.

Nutritional Analysis (per serving)

Serving SizeAbout 1 1/2 cups
Calories205
Carbohydrate37 g
Cholesterol0 mg
Fiber1 g
Protein3 g
Sodium215 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat5 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use

Hide