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!
4ouncesGlass Noodlesmade from 100% Sweet Potato Starch
Stir-Fry Sauce
3tablespoonsHoisin Sauce*see my homemade recipe! (see note)
3tablespoonsSoy SauceGluten Free or low sodium
3tablespoonsPure Yuzu Juice**or fresh lime juice (see note)
1/2teaspoonred pepper flakes (or Szechuan chili flakes)
Roast Vegetables for Garnish:
1smallsweet potatopeeled 1/2" dice
1cupJapanese Eggplantsliced 1/2" half moons
2teaspoonneutral oilsuch ass expeller pressed safflower
The stir-fry
5teaspoonssesame oildivided, I use a roasted variety
1/2cupsliced shallots1/4" thick
3/4cupshiitake mushrooms1/4" slices (can use cremini)
1 1/2cupsfresh carrots (Yellow and Orange)peeled, cut 1/4" matchsticks
6leavesbok choy ( whites and greens separated)1/4" sliced
2teaspoonsminced garlic
1 teaspoongrated ginger(or minced)
1/2cupedamamedefrosted
1cupfresh mung bean sproutsto add last
2tablespoonssliced 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.