Vegetable Stir-Fry with Glass Noodles

  4.3 – 3 reviews  • Asian
Total: 40 min
Prep: 30 min
Cook: 10 min
Yield: 4 servings
Total: 40 min
Prep: 30 min
Cook: 10 min
Yield: 4 servings

Ingredients

  1. 2 ounces dried mung bean thread noodles
  2. 10 dried shiitake mushrooms
  3. 1 cup warm water
  4. 1 1/2 pounds vegetables, such as carrots, asparagus, green beans or snow peas
  5. 1/2 cup bamboo shoots
  6. 1 bok choy, thinly sliced
  7. 1/2 cup broccoli florets
  8. 1 small red pepper, julienned
  9. 3 tablespoons sesame or peanut oil
  10. 1 clove garlic, chopped
  11. 1/2 inch piece gingerroot, minced
  12. 1 onion, chopped
  13. Salt, to taste
  14. 2 tablespoons soy sauce
  15. 3/4 cup mushroom-soaking water
  16. 2 teaspoons cornstarch diluted in 3 tablespoons water
  17. 1 teaspoon dark sesame, roasted peanut, or chili oil

Instructions

  1. Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 294
Total Fat 12 g
Saturated Fat 2 g
Carbohydrates 45 g
Dietary Fiber 8 g
Sugar 12 g
Protein 5 g
Cholesterol 0 mg
Sodium 1062 mg
Serving Size 1 of 4 servings
Calories 294
Total Fat 12 g
Saturated Fat 2 g
Carbohydrates 45 g
Dietary Fiber 8 g
Sugar 12 g
Protein 5 g
Cholesterol 0 mg
Sodium 1062 mg

Reviews

Alexis Martinez
This was a pretty good recipe. It could use a little bit more flavor. I also added shrimp to mine. After I removed the veggies and before I added the noodles I cooked the shrimp in the pan for a couple of minutes and then added them to the veggie mixture. It was nice if you did not want to just have veggies. I would make this again.
Ryan Kirk
Could use a little more kick but the overall flavor is very nice.

 

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