Rice Noodles With Spring Vegetables

Ingredients

• 1 cup 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)

Preparation

1. fill a large pot 3/4 full of water and bring to a 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 it aside.
2. in a large pot 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.
3. divide the noodles among warmed plates and top with crushed red chili flakes, if desired. serve immediately.