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Chinese Noodles with Spring Vegetables
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)
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Chinese Noodles with Spring Vegetables

Chinese Noodles with Spring Vegetables

Chinese Noodles with Spring Vegetables
Three Stars Guiding Stars
  • Servings:4 (159 g)
  • Prep Time:10 minutes
  • Cook Time:20 minutes
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.