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.