Vegetarian Glass Noodle Stir-Fry

Vegetarian Glass Noodle Stir-Fry

After making my Vegetarian Pho I had a lot of left over ingredients that I used to make Vegetarian Glass Noodle Stir-Fry. I had some baby bok choy, shiitake mushrooms and tofu left. Whenever I have a lot of vegetables and I don’t know what to do with it, I typically do a stir-fry or veggie soup. This time I opted for a Vegetarian Glass Noodle Stir-Fry because I happened to have a bag of Korean Sweet Potato Starch noodles aka Glass Noodles. Sometimes the best recipes are the unplanned ones! My family loved this so much, I’m going to have to make it a regular item in our dinners.

Vegetarian Glass Noodle Stir-Fry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian
Cuisine: Asian
Serves: 5 servings
Ingredients
  • 1 container of Tofu 14oz
  • 1 packet of dried Glass noodle
  • 2 cups sliced Shiitake Mushrooms
  • 4 cups of baby bok choy or broccoli rabe
  • 1 cup sliced green peppers
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 1½ tsp. light soy sauce
  • 3 tbsp. sesame oil
  • 1½ tbsp. coconut oil
  • ½ tsp. salt
  • ½ tbsp. honey
Instructions
  1. Slice tofu into 5 equal segments. With paper towels absorb excess liquid.
  2. In large pan heat coconut oil to medium heat high heat and add sliced tofu and fry for 3-5 minutes on each side until crispy golden brown.
  3. In large pot boil water and add dried glass noodles. Follow cooking instructions on bag.
  4. In large wok or pan heat 2 tbsp. sesame oil to medium heat and add garlic and ginger. Cook for 2 minutes and add green peppers. Cook peppers for 2-3 minutes and add baby bok choy and shiitake mushrooms. Cook and gently mix for another 2-3 minutes, then add sliced tofu, cooked noodles. In a small bowl whisk 1 sesame oil, soy sauce, honey and salt. Pour over stir-fry and mix.

 

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