November 24th, 2024
Recipes
Glass Noodle Stir Fry
Valentina P
- Difficulty
•
- Time 25"
This Glass Noodle Stir Fry is inspired by Korean japchae, with a speedier cook time and plenty of use-what-you-have veggies. Made with soy sauce, sesame oil, noodles, and tofu. Vegetarian.
How To MakeDiet Type: Plant-based
Shopping List
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For the Stir Fry
- 4 ounces of glass noodles (aka sweet potato starch noodles, substitute see Note 1)
- 4 ounces cooked tofu, sliced into strips (we use pan-fried tofu)
- 2 1/2 ounces spinach (about 3 handfuls)
- 1 large carrot, sliced into matchsticks
- 4 large shiitake mushrooms, sliced
- 1/2 red bell pepper, sliced
- 1/2 onion, sliced
- 2 scallions, sliced (white and light green parts only)
- 1 egg, optional
- 1 tablespoon cooking oil
- 1 tablespoon sesame seeds For the Sauce
- 1 1/2 tablespoons toasted sesame oil
- 1 1/2 tablespoons tamari
- 2 teaspoons cane sugar (or coconut sugar)
- black pepper, to taste
Instructions
- Step 1: If cooking the tofu yourself, do so now. Cut the cooked tofu into bite-sized pieces.
- Step 2: Stir together the sauce ingredients, set aside.
- Step 3: Boil a large pot of water. Add the noodles and cook until soft and chewy, about 6 minutes. Stir often. Drain the noodles and place in a mixing bowl. Toss with the some of the sauce to prevent sticking.
- Step 4: If using the egg option, whisk the egg until completely smooth. Heat a lightly oiled pan over medium heat and pour in the egg. Tilt it around so the egg spreads thinly. Cook for about 1 minute, until the edges are crispy. Fold it over like an omelette and cook for 30 more seconds, until fully cooked. Slide the omelette out of the pan and slice it into strips.
- Step 5: In the same empty pan, add the 1 tablespoon of cooking oil over medium-high heat. Add the spinach, carrot, mushrooms, bell pepper, onion, and scallions. Add a little salt and cook for 4 to 6 minutes, or until the vegetables have softened but still have some crunch. Stir every minute or so.
- Step 6: Transfer the vegetables to the bowl with the noodles. Add the tofu and optional sliced egg. Pour in the remaining sauce and sesame seeds.
- Serve: Divide onto plates and enjoy!
Recipe Notes
Note 1: Stir fry noodles or angel hair pasta can also be used.
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Glass Noodle Stir Fry
PT25M 4 ounces of glass noodles (aka sweet potato starch noodles, substitute see Note 1) 4 ounces cooked tofu, sliced into strips (we use pan-fried tofu) 2 1/2 ounces spinach (about 3 handfuls) 1 large carrot, sliced into matchsticks 4 large shiitake mushrooms, sliced 1/2 red bell pepper, sliced 1/2 onion, sliced 2 scallions, sliced (white and light green parts only) 1 egg, optional 1 tablespoon cooking oil 1 tablespoon sesame seeds 1 1/2 tablespoons toasted sesame oil 1 1/2 tablespoons tamari 2 teaspoons cane sugar (or coconut sugar) black pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
