recipeName: rice noodles with spring vegetables
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)
steps: 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.
NER: rice noodles peanut oil sesame oil ginger garlic soy sauce broccoli florets bean sprouts cherry tomatoes spinach scallions red chili flakes