Chile-Lime Glass Noodles
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.
1. Soak noodles in large bowl of hot water 10 minutes. Drain, and set aside.
2. Whisk together hoisin sauce, soy sauce, lime juice, and chile- garlic sauce.
3. Heat 1 1/2 tsp. sesame oil in skillet over high heat. Add tempeh, and stir-fry 4 minutes, or until golden on all sides. Add 1/4 cup water, and cook 2 minutes, Transfer tempeh to bowl.
4. Add remaining 1 Tbs. sesame oil to skillet. Add mushrooms and bok choy; stir-fry 2 minutes. Stir in noodles and bean sprouts, and cook 2 minutes. Stir in hoisin mixture, green onions, ginger, and tempeh; stir-fry 1 minute. Serve topped with basil and peanuts.