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Health Information Library Recipes Rice noodles with spring vegetables

Rice noodles with spring vegetables

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 201

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 5 g
Sodium 222 mg
Cholesterol 0 mg
Dietary fiber 1 g
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Enjoy a healthy serving of vegetables in this meatless stir-fry.

Ingredients

(Serves 6)
  • 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 reduced-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 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.

Last Updated: October 25th, 2019