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Recipe: Rice noodles with spring vegetables

Recipe: Rice noodles with spring vegetables

To limit the sodium in this stir-fry, use low- or reduced-sodium soy sauce.

Reduced-sodium soy sauce has one-fourth less sodium than regular soy sauce, while low-sodium soy sauce has about half the sodium.


Directions

Fill a large pot 3/4 full with water and bring to 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 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) rice noodles
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 tablespoons low-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
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories205 
Carbohydrate37 g 
Cholesterol0 mg 
Fiber1 g 
Monounsaturatedfat2 g 
Potassium 
Protein3 g 
Saturatedfat1 g 
ServingsizeAbout 1 1/2 cups 
Sodium215 mg 
TotalFat5 g 

2014-04-17

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