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!
Servings: 4 servings
Equipment
- wok, cast iron skillet or stick proof skillet
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 Ingredients 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.
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.
Nutrition
Calories: 315kcal | Carbohydrates: 59g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 678mg | Potassium: 886mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13693IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 3mg