Chile-Lime Glass Noodles
30 minutes or fewer
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.
- 4 oz. glass (cellophane) noodles
- 3 ½ Tbs. hoisin sauce
- 2 Tbs. low-sodium soy sauce
- 3 Tbs. lime juice
- ½ tsp. chile-garlic sauce, such as Huy Fong
- 1 ½ Tbs. toasted sesame oil, divided
- 1 8-oz. pkg. plain tempeh, diced
- 1 12-oz. pkg. button mushrooms, trimmed and sliced
- 1 lb. baby bok choy, thinly sliced on diagonal
- 2 cups bean sprouts
- 6 green onions, thinly sliced (1 cup)
- 2 ½ Tbs. minced fresh ginger
- ½ cup chopped basil
- 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-
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
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.
March 2012 p.38