nutritional information

Per 2-cup serving:

  • Calories: 400
  • Protein: 21 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 51 g
  • Cholesterol: <1 mg
  • Sodium: 773 mg
  • Fiber: 10 g
  • Sugar: 10 g

Chile-Lime Glass Noodles

chile-lime glass noodles

Serves 4

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-
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.

March 2012 p.38

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I love it, easy and, good

Angelica Goodman - 2015-01-29 11:39:12

Try next week

Dee - 2014-09-09 01:18:37

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

Christie - 2014-02-02 08:19:20

Dinner tonight?

Sarah - 2014-01-31 13:51:16


kate - 2013-09-01 17:12:26

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

Michael - 2013-07-24 22:37:50

Sounds great

Mary - 2013-07-22 15:16:42

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.

Rose - 2013-03-29 15:24:25

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.

- Deb - - 2013-03-25 00:29:54

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

Marcela Gomez - 2013-03-20 21:46:40

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

Phyllis Bergst - 2013-03-13 16:09:56

how can I print out a recipe without the picture

Judith Thompson - 2013-03-13 15:46:04

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.

Amy - 2013-03-12 22:57:50

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.

Tony - 2013-03-12 17:34:55

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.

Linz - 2012-12-09 00:49:55