Chile-Lime Glass Noodles Recipe | Vegetarian Times Skip to main content

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.



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4 oz. glass (cellophane) noodles
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3 ½ Tbs. hoisin sauce
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2 Tbs. low-sodium soy sauce
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3 Tbs. lime juice
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½ tsp. chile-garlic sauce, such as Huy Fong
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1 ½ Tbs. toasted sesame oil, divided
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1 8-oz. pkg. plain tempeh, diced
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1 12-oz. pkg. button mushrooms, trimmed and sliced
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1 lb. baby bok choy, thinly sliced on diagonal
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2 cups bean sprouts
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6 green onions, thinly sliced (1 cup)
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2 ½ Tbs. minced fresh ginger
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½ cup chopped basil
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¼ cup roasted peanuts, coarsely chopped


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.

Nutrition Information: 

21 g
Total Fat: 
15 g
Saturated Fat: 
2 g
51 g
<1 mg
773 mg
10 g
10 g
Serves 4

Comments on this Recipe

This was easy and delicious. Added more chile-garlic. Might omit the tempeh next time, but it did add a nutty flavor/ texture. Would be good with tofu or just the veg.

I subbed PB for peanuts, Thai basil, and added slivered lime leaves. I had to cook the noodles somewhat to get them soft enough. It's a great summer dish. You can sub lots of other veggies too.

I mistakenly got an 8 oz package of tempeh and it was more than enough for the dish. I think 18oz would have been too much. This was a fantastic dish and I will be making it again!!!


The ingredients are wrong for the amount of tempah. I thought 18 oz sounded odd since tempah is sold in 8oz packages, but I didn't realize until after I cut up 16 oz of tempah (two packages), and put it in that little bit of oil, that I realized the list SHOULD say 1 8-oz package of tempah. Such a difference a space can make. I saved out half the stir-fried tempah for later use. I have never cooked bok choy before so I wasn't quite sure how to cut the leaf part "on diagonal." Leaves don't really have thickness. I just ribbon shredded the leaf part and it seemed to be fine. The dish is tasty, and filling. I will make it again, though I should see how it keeps as leftovers first. I think I would up the amount of chile-garlic sauce a teeny bit, like Cathy and Kelly suggested. No extra garlic, though. Garlic tends to over power other more delicate flavors. My significant other didn't think the dish smelled nice. He has a much more sensitive nose ... I didn't notice anything off. I used brand new bottles of all the liquids since they also weren't in my cupboard, so I know none of them were off. My SO would eat this again, but he isn't won over to making this a staple meal in our repertoire.

Bonnie and Rebecca: the spacing error in the ingredients list should now be fixed. The correct amount is 1 8-oz. pkg. plain tempeh, diced. Sorry for any confusion!

When I made this it had a weird hickory aftertaste and too much bite, I think it was either from the amount of lime or ginger. Just wasn't a good balance of flavor. Not sure we're the dish went wrong.

The sodium is off the charts on this dish, giving you half of what is allowed for the day. Do you have any suggestions that could be substituted for those higher sodium products? I would like to make this but can't with those levels.

Use Liquid Aminos in place of soy sauce and look up recipes for low sodium hoisin sauce to cut the sodium. It'll cut almost all of the sodium out.

how can I print out a recipe without the picture

Liquid aminos has 960 mg sodium per Tbsp. House of Tsang Low Sodium Soy Sauce 10 oz. Only 320 mg sodium per Tbsp.

Has anyone tried to freeze/refrigerate left overs? I always cook for days ahead. thank you!

Fantastic. As someone else noted, I'll use more chili sauce next time - and there will definitely be a next time! Note: took me 60 minutes to prep, 30 to cook.

I agree that extra chili garlic sauce is a must - I added it (without looking at the comments first - great minds think alike!). I did have way too much liquid, and ended up having to cook it for a bit longer than I wanted to help drain the liquid. I didn't start with really dry veggies, and the mushrooms and the baby bok choy both released a lot of water when they were cooking. I also hadn't done my diligent prep work first, so I probably cooked them for too long to begin with. I ended up with a soggy mess. I do a lot of stir-frying and this wasn't my favorite noodle stir-fry dish. If I try it again, I'll make sure to do all of the chopping beforehand, make sure the veggies and noodles are pretty well drained, and pour off any liquid that might be released from the veggies, prior to adding the noodles. I'd also add garlic, as someone else suggested, mainly because I don't like ginger and didn't add it.

Sounds great

Sounds great, but I would love the chopsticks better Where can I get them??


Dinner tonight?

Yum!!! Made this tonight for dinner and it's easy to make and tastes so good.

Try next week

I love it, easy and, good