Chili Lime Glass Noodles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 soak noodles in large bowl of water for 10 minutes. drain and set aside.
• 2 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.
• 3 add 1/4 cup water and cook for 2 minutes. transfer tempeh to bowl.
• 4 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.
• 5 stir-fry 1 minutes. serve topped with basil and peanuts.