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Asian Glass Noodle Stir-Fry with Too Many Vegetables

Asian Glass Noodle Stir-Fry With Too Many Vegetables

You’ll slurp up these Gluten Free Sweet Potato Noodles with Vegetables Galore!
Crispy, Crunchy & Chewy with a Soy-Chili-Citrus Sauce – Delish! 

Asian Glass Noodle Stir-Fry with Too Many Vegetables
Glass noodles combine with sautéed vegetables and essential toppings.                                                                                             Vegan, Gluten Free & Dairy Free                                                      
Asian Glass Noodle Stir-Fry with Too Many Vegetables
 Glass Noodles cook in 6 minutes, add to the Stir-Fry and will soak up all the flavors! 
A flavorful soy-chili-citrus sauce is cooked with a bevy of vegetables and silky-chewy Glass Noodles (made with sweet potato starch.) A flavor explosion – gluten free, vegan and dairy free. Topping are an integral part of the dish!
Asian Glass Noodle Stir-Fry with Too Many Vegetables
Almost as many vegetables as noodles! 

Sweet potato noodles are a type of glass (vermicelli) noodles made from sweet potato starch – just one ingredient! They are gluten-free by nature. Find them at a good Asian grocer or easily online. Once cooked, they have an interesting chewy and silky texture with a very mild taste.

The Method:

  • Cook the glass noodles – done in just 6 minutes
  • Add “sauce” ingredients together. This includes Hoisin Sauce ~ try my homemade recipe  
  • Roast Veggies for Garnish… they are important to the dish! You’ll be roasting sweet potatoes and eggplant 
  • Make the Sesame Tofu for garnish… optional but love! 
  • Stir Fry the Veggies and Aromatics, add the Stir-Fry Sauce and Noodles
  • Add fresh Mung Bean Sprouts and Scallions for crunch & flavor
  • Serve in individual bowls or one large one. Add the Garnishes: Roasted Sweet Potatoes and Eggplant, (Sesame Tofu if using)

Similar to the Korean Japchae noodle dish ~ sweet potato glass noodles are stir fried with vegetables and meat, one of Korea’s best-loved dishes.
BUT with some major updates!

I’ve omitted the beef and added too many vegetables. My noodle dish adds Hoisin Sauce in the stir-fry sauce for a little sweetness and body.

Korean sweet potato noodles (glass noodles) when compared to wheat noodles, they are lower in glycemic index because they contain complex carbohydrates.

A healthier alternative to rice and yellow noodles, sweet potato noodles is a staple in Korean food which is slowly going mainstream thanks to its slippery, slightly chewy texture. Even though glass noodles are high in carbohydrates, they do not cause a spike in blood sugar, are naturally fat free – and I’m loving that they are made from one ingredient.

Many well-stocked grocery stores and Asian specialty stores have started selling these noodles in the Asian section. Also see Amazon for a good selection. You can also find packages that are non GMO.

When it was first invented in the 17th century, Japchae was a noodle-less dish.
Nowadays, the main highlight of the dish is glass noodles, which is made from sweet potatoes, along with colorful vegetables and well seasoned meat. As you see – my recipe is Vegan.

Ingredients for the noodle dish
Ingredients for the noodle dish
Sweet Potato and Japanese Eggplant are roasted and added as a garnish
Sweet Potato and Japanese Eggplant are roasted and added as a garnish
Ingredients to combine for the stir-fry sauce
Ingredients to combine for the stir-fry sauce: Soy Sauce, Yuzu Juice, Hoisin Sauce and Chili Flakes 
Garnishes: Roasted sweet potatoes & eggplant, sesame tofu and mung bean sprouts - to be tossed into the dish
Garnishes: Roasted sweet potatoes & eggplant, sesame tofu and mung bean sprouts – to be tossed into the dish
The start of the stir-fry - mushrooms, shallots, carrots (orange & yellow) and whites of bok choy
The start of the stir-fry – mushrooms, shallots, carrots (orange & yellow) and whites of bok choy
The start of the stir-fry - mushrooms, shallots, carrots (orange & yellow) and whites of bok choy
Now add garlic, ginger, edamame, and bok choy greens.
Add toppings - ready to slurp up!
Add toppings – ready to slurp up!
Loaded with Vegan Protein!
Turn to these foods for plant protein, all great sources ~ Edamame, Tofu, Bok Choy, Mung Bean Sprouts. 


Ingredients for Consideration:
Commercial Hoisin Sauce usually contains Caramel Color which is added as a colorant. This is a concentrated dark brown mixture of chemicals that does not occur in nature. I do not not buy ingredients with this additive!

Soy Sauce: Use what you like. I use a gluten free variety. Try lower salt, yet do not use dark soy sauce… it gets it color from caramel color!

Yuzu Juice: OMG one of my favorite ingredients!
Yuzu (Citrus junos) is a hybrid citrus fruit also known as yuja. It originated in China over 1,000 years ago and now grows in Japan, Korea, and other parts of the world.
Loaded with vitamin C and it’s taste is pleasantly citrusy – a combination of mandarin orange, lemon and grapefruit. Refreshing with floral notes – give it a try! Find at Asian grocers or online.
It’s an important ingredient in this condiment: Karen’s Zesty Ponzu Dipping Sauce

I am wary of questionable ingredients that the FDA does not regulate. This are below in red. See article: Massive legal loophole means companies can add new ingredients to foods with no government safety review

Beware of Bottled Hoisin Sauce: Lee Kum Kee Hoisin Sauce (one example) Questionable ingredients in red.

Ingredients: Sugar, Water, Soybeans, Salt, Sweet Potato, Modified Corn Starch, Sesame Seeds, Garlic, Wheat Flour, Chili Pepper, Spices, Caramel Color, Acetic Acid, FD&C Red Color 40, Potassium Sorbate Added as a Preservative.

Better choice: San J Sauce Hoisin
Ingredients: Brown Sugar; Water; Red Miso (Water, Soybeans, Rice, Salt, Alcohol); Molasses; Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol); Apple Cider Vinegar; Garlic Puree (Garlic, Water); Ginger Puree (Ginger, Water, Salt); Plum Juice Concentrate; Spice; Arrowroot; Inactive Yeast

Even better choice – MY Recipe: Homemade Hoisin Sauce – Better Than Store-Bought

Happy New Year! Make it a healthy one!
Karen

Asian Glass Noodle Stir-Fry with Too Many Vegetables

Asian Glass Noodle Stir-Fry with Too Many Vegetables

A flavorful soy-chili-citrus sauce is cooked with a bevy of vegetables and silky-chewy Glass Noodles (made with sweet potato starch.) A flavor explosion - gluten free, vegan and dairy free. Topping are an integral part of the dish!
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
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Ingredients

  • 4 ounces Glass Noodles made from 100% Sweet Potato Starch

Stir-Fry Sauce

  • 3 tablespoons Hoisin Sauce* see my homemade recipe! (see note)
  • 3 tablespoons Soy Sauce Gluten Free or low sodium
  • 3 tablespoons Pure Yuzu Juice** or fresh lime juice (see note)
  • 1/2 teaspoon red pepper flakes (or Szechuan chili flakes)

Roast Vegetables for Garnish:

  • 1 small sweet potato peeled 1/2" dice
  • 1 cup Japanese Eggplant sliced 1/2" half moons
  • 2 teaspoon neutral oil such ass expeller pressed safflower

The stir-fry

  • 5 teaspoons sesame oil divided, I use a roasted variety
  • 1/2 cup sliced shallots 1/4" thick
  • 3/4 cup shiitake mushrooms 1/4" slices (can use cremini)
  • 1 1/2 cups fresh carrots (Yellow and Orange) peeled, cut 1/4" matchsticks
  • 6 leaves bok choy ( whites and greens separated) 1/4" sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger (or minced)
  • 1/2 cup edamame defrosted
  • 1 cup fresh mung bean sprouts to add last
  • 2 tablespoons sliced scallions

Instructions

Cook Glass Noodles

  • Cook glass noodles in plenty of water, stirring - for 6 minutes. Noodles will be firm, yet cooked. (They will get stirred into the sauce.) Drain - refresh with cold water. Cut the noodles with kitchen shears to 8 - 10" lengths. Add to a bowl, stir in a few drops of sesame oil so they will not stick together; set aside.
  • Add all Sauce Igredients in a bowl to fit; set aside.

Roast Veggies for Garnish

  • Preheat oven to 375. On a rimmed cookie sheet add sweet potatoes on one side - eggplant on the other. Add 1 teaspoon sesame oil to each; mix in. Roast until tender and just golden, about 25 minutes. Set aside.

Stir-Fry

  • Add 2 teaspoons sesame oil to a wok or a large seasoned cast iron skillet. Set heat to medium-high, add shallots and mushrooms and stir fry until crisp tender - 3 minutes. Add carrots and bok choy whites, stir and cook one minute.
    Add garlic and ginger with last 1 teaspoon of sesame oil. Give a big stir for 1 minute to mingle flavors, then add the edamame and all ingedients of Stir-Fry Sauce.
  • Bring to a simmer and immediately add the cooked noodles. Give a big stir to coat all. Add the bean sprouts and scallions, stir in - remove from heat.

To Serve:

  • Add the noodles and vegetables into individual bowls, or one large one. Top with a portion of roasted sweet potatoes and eggplant. Add tofu if using. Enjoy!

Notes

Sesame Tofu: Cut 1/2 block firm organic tofu into 1/2 cubes. Place in a bowl to fit. Drizzle in 1/2 teaspoon sesame oil and 2 teaspoons sesame seeds to coat. Cook in oven at 375 degrees until golden, about 8 minutes - or add to a stick proof skillet and cook until lightly golden. 
Hoisin Sauce*: Please read ingredients! Do not buy with caramel colors or other coloring agents. Acetic and citric acids are also undesirable.
Try My: Homemade Hoisin Sauce Better Than Store-Bought (It takes just minutes to prepare.)

Yuzu Juice**:
Buy at Asian grocers in the refrigerated case. An awesome sweet-tart flavor like a lemon mixed with a mandarin orange.
This recipe can not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course, Side Dish
CUISINE: Asian Influence, Korean style
Nutrition Facts
Asian Glass Noodle Stir-Fry with Too Many Vegetables
Amount per Serving
Calories
315
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
678
mg
29
%
Potassium
 
886
mg
25
%
Carbohydrates
 
59
g
20
%
Fiber
 
9
g
38
%
Sugar
 
14
g
16
%
Protein
 
8
g
16
%
Vitamin A
 
13693
IU
274
%
Vitamin C
 
27
mg
33
%
Calcium
 
101
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Asian Glass Noodle Stir-Fry with Too Many Vegetables

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