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RECIPE

Chinese noodles with spring vegetables


SERVES 4

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
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.

Nutritional Analysis (per serving)
Calories 270
Protein 9 g
Carbohydrate 38 g
Total fat 9 g
Saturated fat 2 g
Monounsaturated fat 4 g
Cholesterol 0 mg
Sodium 350 mg
Fiber 5 g
Potassium 564 mg
Calcium 133 mg

Mayo Clinic Healthy Weight Pyramid Servings
Vegetables 4
Carbohydrates 1
Fats 2

Source: This recipe is taken from the Healthy Recipe Center on MayoClinic.com.


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