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Recipe: Chinese noodles with spring vegetables

Recipe: Chinese noodles with spring vegetables

Dietitian's tip: To limit the sodium content of this oriental stir-fry, use reduced-sodium soy sauce, which has 25-percent less sodium but all of the taste of its full-sodium counterpart.


Directions

Fill a large pot 3/4 full with water and bring to boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the noodles thoroughly. Set aside.

In a large stockpot 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 individual plates and top with crushed red chili flakes, if desired. Serve immediately.


Ingredients

1 package (8 ounces) Chinese 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)


Exchange Data
Dash
Dairy 
Fats 2   
Fruits 
Grains 1   
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 4   
Diabetes
Fats 2   
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 4   
Starches 
Sweets 
HWP
Carbs 1   
Fats 2   
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories 270   
Carbohydrate 38 g   
Cholesterol 0 mg   
Fiber 5 g   
Monounsaturatedfat 4 g   
Potassium 
Protein 9 g   
Saturatedfat 2 g   
Servingsize 
Sodium 350 mg   
TotalFat 9 g   

2007-10-01

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