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)