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Chinese Noodles with Spring Vegetables

Three Stars Guiding Stars
  • Servings:

    4 (159 g) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    20 minutes


You could use any noodles you have on hand for this stir fry and for that matter, any vegetables as well.  As  long as you stick to the same flavorings of sesame, ginger, garlic, and soy sauce, it'll be delicious.Tip: This dish is sort of meant to be eaten warm, but the leftovers do happen to make an awesome cold noodle salad if you're looking for lunch the next day.
1 Tbsp. peanut oil
1 Tbsp. sesame oil
1 Tbsp. grated fresh ginger
2 garlic cloves, minced
2 Tbsp. reduced-sodium soy sauce
1 cup broccoli florets
1 cup bean sprouts
8 cherry tomatoes, halved
1 cup chopped fresh spinach
2 scallions, chopped
1 (8 oz.) pkg. Chinese noodles, cooked
Crushed red chili flakes (optional)
Chinese Noodles with Spring Vegetables


1. In a large stockpot or frying pan, heat the oils over medium heat. Add ginger and garlic and stir-fry until fragrant.
2. 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.
3. Serve warm topped with crushed red chili flakes, if desired.


Nutritional Facts
Servings 4 (159 g)
Base Nutrients
Calories 294 kcal (15%)
Calories from Fat 85 kcal (0%)
Total Fat 9 g (14%)
Saturated Fat 1 g (7%)
Cholesterol 0 mg (0%)
Sodium 304 mg (13%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 9 g (36%)
Protein 11 g (18%)
Vitamin A n/a
Vitamin C 28 mg (31%)
Calcium 67 mg (5%)
Iron 3 mg (18%)