We at the Verdant Health Commission love delicious foods that give us opportunities to incorporate a lot of vegetables. We found this rice noodles with spring vegetables recipe from the Mayo Clinic and wanted to share, and we’re thinking of other vegetables that we might add to it!
Rice Noodles with Spring Vegetables
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)
1/2 teaspoon salt-free lemon pepper seasoning blend
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.
Continue reading the directions and nutritional analysis on the
Mayo Clinic Healthy Recipes blog.