Chile-Lime Glass Noodles Recipe - Vegetarian Times

Chile-Lime Glass Noodles

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Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

  • 4Servings

Ingredients

  • 4 oz. glass (cellophane) noodles
  • 3 1/2 Tbs. hoisin sauce
  • 2 Tbs. low-sodium soy sauce
  • 3 Tbs. lime juice
  • 1/2 tsp. chile-garlic sauce, such as Huy Fong
  • 1 1/2 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 1/2 Tbs. minced fresh ginger
  • 1/2 cup chopped basil
  • 1/4 cup roasted peanuts, coarsely chopped

Preparation

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

  • Calories: 400
  • Carbohydrate Content: 51 g
  • Cholesterol Content: 0.5 mg
  • Fat Content: 15 g
  • Fiber Content: 10 g
  • Protein Content: 21 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 773 mg
  • Sugar Content: 10 g