Spicy Lime Glass Noodle Stir Fry
Course: VegetarianCuisine: AsianDifficulty: Easy4
servings30
minutes10
minutesI love this recipe. I used to subscribe to Vegetarian Times magazine. I am not nor have ever been a vegetarian but the recipes were amazing and it was always filled with recipes that you could easily add meat to. I love this recipe the way it is except I do add a few extra vegetables and sometimes I do add shrimp or chicken. The sauce works great as a marinade for chicken, shrimp or pork. It works great as a glaze for kababs with chicken, peppers, pineapple and red onion.
I used to make this all the time but for some reason it lost its place in the rotation and a friend asked for a good stir fry noodle recipe and after searching I found it. The family loves it. If you aren’t in the mood for noodles, make it with rice. Be creative and enjoy.
Ingredients
8.8 oz box thin rice noodles, Thai Kitchen
3 1/2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
3 Tablespoons fresh lime juice
1/2- 1 teaspoon chile garlic sauce, Huy Fong
1 1/2 Tablespoon toasted sesame oil
1 lb shrimp or 2 boneless skinless chicken breast, cut into bite size (optional)
1 (12oz) button mushrooms, trimmed and sliced
1 red or yellow bell pepper, cored and seeded, thinly sliced
1 lb baby bok choy, thinly sliced on the diagonal
2 cups bean sprouts
6-8 green onions, sliced thinly (1 cup)
2 1/2 Tablespoons fresh ginger, minced
1/2 cup fresh basil, chopped
1/4 cup roasted peanuts, coarsely chopped
Directions
- Whisk together hoisin sauce, soy sauce, lime juice, and chile garlic sauce.
- Cook noodles according to package directions.
- In a large pan, heat 1 1/2 teaspoon oil over high heat. Add the meat if using. Cook till cooked through.
- In a large pan or Wok, heat 1 Tablespoon oil over medium high heat. Add the mushrooms, bok choy and peppers. Stir fry till vegetables are almost tender about 5-8 minutes. Add the noodles and sprouts, cook 2 minutes. Add the sauce, green onions, ginger and if using the meat or shrimp. Toss together and serve hot garnished with basil and peanuts.
