rice noodles with spring vegetables

Serves: 2

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)

Method:
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.
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.