Chinese Noodles with Spring Vegetables Recipe

Name: Chinese Noodles with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chinese flour noodles; 1 tablespoon peanut oil; 1 tablespoon sesame oil; 1 tablespoon ginger grated fresh; 2 cloves garlic finely chopped; 2 tablespoons soy sauce, sodium reduced; 1 cup broccoli florets small; 1 cup mung bean sprouts fresh; 8 each cherry tomatoes halved; 1 cup spinach chopped fresh; 2 each scallions, spring or green onions chopped; 1 each red pepper flakes crushed, optional

Servings: persons

8 ounces chinese flour noodles
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon ginger grated fresh
2 cloves garlic finely chopped
2 tablespoons soy sauce, sodium reduced
1 cup broccoli florets small
1 cup mung bean sprouts fresh
8 each cherry tomatoes halved
1 cup spinach chopped fresh
2 each scallions, spring or green onions chopped
1 each red pepper flakes crushed, optional

1
Fill a large pot 3/4 full with water and bring to boil.
2
Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
3
Drain the noodles thoroughly.
4
Set aside.
5
In a large stockpot or frying pan, heat the oils over medium heat.
6
Add ginger and garlic and stir-fry until fragrant.
7
Stir in the soy sauce and broccoli and continue to cook over medium heat for about 3 minutes.
8
Add remaining vegetables and cooked noodles and toss until warmed through.
9
Divide the noodles among warmed individual plates and top with crushed red chili flakes, if desired.
10
Serve immediately.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces chinese flour noodles, 1 tablespoon peanut oil, 1 tablespoon sesame oil, 1 tablespoon ginger grated fresh, and more.

Yes, Chinese Noodles with Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Noodles with Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions