Chinese Noodles with Spring Vegetables - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

You could use any noodles you have on hand for this stir fry and for that matter, any vegetables as well.  As  long as you stick to the same flavorings of sesame, ginger, garlic, and soy sauce, it’ll be delicious.

Tip: This dish is sort of meant to be eaten warm, but the leftovers do happen to make an awesome cold noodle salad if you’re looking for lunch the next day.


  • 1 Tbsp. peanut oil
  • 1 Tbsp. sesame oil
  • 1 Tbsp. grated fresh ginger
  • 2 garlic cloves, minced
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 cup broccoli florets
  • 1 cup bean sprouts
  • 8 cherry tomatoes, halved
  • 1 cup chopped fresh spinach
  • 2 scallions, chopped
  • 1 (8 oz.) pkg. Chinese noodles, cooked

Optional Garnishes*:

  • Crushed red chili flakes


  1. In a large stockpot or frying pan, heat the oils over medium heat. Add ginger and garlic and stir-fry until fragrant.
  2. 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.
  3. Serve warm topped with crushed red chili flakes, if desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 315; Total Fat 9g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 235mg (10% DV); Total Carbohydrate 49g (18% DV); Dietary Fiber 3.5g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 15% DV; Selenium 70% DV; Folate 70% DV; Thiamin 50% DV.
Recipe by Guiding Stars at
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