By Mayo Clinic Staff

Dietitian's tip:

To limit the sodium in this stir-fry, the recipe calls for reduced-sodium soy sauce.

Number of servings

Serves 6

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.

Nutritional analysis per serving

Serving size: About 1 1/2 cups

  • Cholesterol 0 mg
  • Calories 201
  • Sodium 222 mg
  • Total fat 5 g
  • Total carbohydrate 37 g
  • Saturated fat 1 g
  • Dietary fiber 1 g
  • Trans fat 0 g
  • Added sugars 0 g
  • Monounsaturated fat 2 g
  • Protein 4 g
  • Total sugars 0 g
Oct. 25, 2019