Rice noodles with spring vegetables

Ingredients

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 reduced-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)

Directions

Fill a large pot 3/4 full with water and bring to a 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 pot 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 plates and top with crushed red chili flakes, if desired. Serve immediately.