Chile Lime Glass NoodlesCourse: DinnerCuisine: ChineseDifficulty: Easy
I love this recipe because I am always changing it and adding to it. If you follow the recipe it is a vegan recipe but I like to add protein for my active children. The Tempeh adds wonderful texture and with the sauce is quite delicious. This also does really well if you follow the recipe and just use a different protein like shrimp. The sauce is so good and works as a great marinade for chicken or pork. I love the flavors in this dish. It is light, healthy and quick.
1 package glass noodles, 8oz or more
6 Tablespoons hoisin sauce
4 Tablespoons soy sauce
6 tablespoons lime juice
1/2 -1 teaspoon chile garlic sauce
1 1/2 Tablespoon oil
1 (8oz) package of plain tempeh, diced
1 (12oz) package cremini mushrooms, cleaned and sliced
1 lb baby bok choy, thinly sliced
2 cups fresh bean sprouts
8 green onions, chopped
2 1/2 Tablespoons fresh ginger, minced
1/2 cup chopped fresh basil
1/4 cup roasted peanuts, chopped
1 lb shrimp or chopped chicken breast, optional
- Soak noodles in a large bowl of hot water for 10 minutes. Drain and set aside.
- Whisk together the sauce ingredients: hoisin sauce, soy sauce, lime juice, and garlic chile sauce.
- Heat 11/2 teaspoons oil in a skillet or Wok over high heat. Add the diced tempeh or chicken and stir fry tempeh until golden on all sides. Add 1/4 cup water and cook 2 minutes then transfer to warmed plate. If using chicken, lightly brown on all sides. Transfer tempeh or chicken to a warm plate.
- Add remaining 1 Tablespoons oil to skillet or Wok. Add mushrooms and bok choy, stir fry for 2 minutes. Stir in the noodles and the bean sprouts, stir fry for 2 minutes. Add the sauce and (SHRIMP if using). Also add the green onions, ginger and tempeh, stir fry 1 more minute and serve in warmed bowls with the chopped basil and roasted peanuts.