Go Back
+ servings
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
Print Recipe Pin Recipe

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.