Chili Lime Glass Noodles

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

This Thai inspired recipe is from a handout at my local supermarket.

Ingredients:

4 ounces cellophane noodles

3 1/2 tablespoons hoisin sauce

2 tablespoons low sodium soy sauce

3 tablespoons lime juice

1/2 teaspoon chili-garlic sauce (huy fong brand recommended)

1 1/2 tablespoons toasted sesame oil, divided

1 (8 ounce) package plain tempeh, diced

1 (12 ounce) package button mushrooms, trimmed and sliced

1 lb baby bok choy, thinly sliced on the diagonal

2 cups bean sprouts

6 green onions, thinly sliced

2 1/2 tablespoons fresh ginger, minced

1/2 cup basil, chopped (garnish)

1/4 cup roasted peanuts, chopped into small pieces (garnish)

Directions:

1. Soak noodles in large bowl of water for 10 minutes. Drain and set aside.
2. 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.
3. Add 1/4 cup water and cook for 2 minutes. Transfer tempeh to bowl.
4. Add remaining sesame oil to skillet. Add mushrooms and bok choy and stir-fry 2 minutes. Stir in hoisin sauce, green onions, ginger and tempeh.
5. Stir-fry 1 minutes. Serve topped with basil and peanuts.

By RecipeOfHealth.com