Chili Lime Glass Noodles

Name: Chili Lime Glass Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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)

Submitted by Member 610488

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

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4

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

Soak noodles in large bowl of water for 10 minutes. Drain and set aside.
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.
Add 1/4 cup water and cook for 2 minutes. Transfer tempeh to bowl.
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.
Stir-fry 1 minutes. Serve topped with basil and peanuts.