I have a deep love of Asian cuisine. When I am sick, the only foods I want to eat are lo-mein and wonton soup. I could eat sushi and take out every day of the week. This can be a little expensive, so I’m trying to be better at making these kinds of foods.
These Chili-Lime Noodles are adapted from a recipe from Vegetarian Times magazine. It could also easily work with chicken in place of the tofu. (Even thin cut flank steak would be great with this!)
Glass noodles are also called cellophane noodles or bean threads. They’re very cool and take almost no time at all to prepare. They’re super handy to have on hand for a quick meal, I’ve even had them with oil and cheese!
- 4oz glass noodles
- 3 Tbs. hoisin sauce
- 2 Tbs. low-sodium soy sauce
- 1 tsp White Mojito Balsamic
- 3 Tbs. lime juice
- 2Tbs. Toasted Sesame Oil with Garlic and Ginger
- 1 tsp. chili-garlic sauce
- 2Tbs. toasted sesame oil
- Citrus Habanero Olive Oil, to taste – optional
- 18 oz. pkg. plain tofu, diced (or other meats)
- 1 12 oz. pkg. mushrooms, sliced
- 1/2lb. baby bok choy, thinly sliced
- 2 carrots, cut into ribbons
- 2 1/2Tbs. minced fresh ginger
1. Soak noodles in large bowl of hot water 10 minutes. Drain, and set aside.
2. Whisk together hoisin sauce, soy sauce, lime juice, and chile- garlic sauce and Lime olive oil.
3. Heat 1 Tbs of sesame oil in skillet over high heat. Add tofu, and stir-fry 4 minutes, or until golden on all sides. Add 1/4 cup water, and cook 2 minutes, transfer to bowl.
4. Add remaining 1 Tbs. sesame oil to skillet. Add mushrooms and bok choy; stir-fry 2 minutes. Stir in noodles and carrots, and cook 2 minutes. Stir in hoisin mixture, green onions, ginger, and tofu; stir-fry 1 minute. Taste. If desired, add some Citrus Habanero Olive oil to kick up the heat.
I sprinkled some Mojito Lime Seasoning on before I served it. Have fun with it!