Rice noodles with spring vegetables

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 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)

Directions

Fill a large pot 3/4 full with 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 aside.

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.

Divide the noodles among warmed plates and top with crushed red chili flakes, if desired. Serve immediately.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 201
Total carbohydrate: 37 g
Cholesterol: 0 mg
Dietary fiber: 1 g
Monounsaturated fat: 2 g
Protein: 4 g
Saturated fat: 1 g
Serving size: About 1 1/2 cups
Sodium: 222 mg
Total fat: 5 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 2
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Nonstarchy vegetables: 1
Starches: 2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Fats: 1
Vegetables: 1