Spicy Lime Glass Noodle Stir FryCourse: VegetarianCuisine: AsianDifficulty: Easy
I 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.
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
- 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.