Dandan Glass Noodles
with Chile Crisp Vinaigrette & Gai Lan
Glass noodles, made from the starch in sweet potatoes, are often called cellophane noodles because of their transparent appearance. They have a smooth, bouncy texture and relatively neutral flavor, allowing this spicy Chinese Sichuan-inspired vinaigrette to steal the show. Tender cremini mushrooms and hearty gai lan, or Chinese broccoli, stand in for traditional ground pork and mustard greens. Chopped peanuts and scallions add a crunchy, fresh topping to this sodium-smart dinner.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 tbsp Szechuan chile crisp starter
- 2 tbsp seasoned rice vinegar
- 2 tsp low-sodium tamari
- 3.5 oz sweet potato glass noodles
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 4 oz cremini mushrooms, trimmed and chopped
- 6 oz gai lan, trimmed and chopped
- 1/4 cup peanuts, crushed in bag
- 1/4 cup vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Bring medium saucepan of salted water to boil. Whisk together chile crisp starter, vinegar, tamari, 2 tbsp vegetable oil, and a pinch of salt and pepper in medium bowl. (4-servings: use ¼ cup vegetable oil)
Add noodles to boiling water and cook until al dente, 5 to 7 minutes. Drain noodles and rinse under cold water to stop cooking process. Add noodles to vinaigrette and toss to coat.
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add scallion whites, garlic, and ginger and cook until fragrant, about 2 minutes. Add mushrooms and a pinch of salt and pepper and cook until browned and softened, 4 to 6 minutes. Add gai lan and cook until just tender, 4 to 6 minutes. (4-servings: use ¼ cup vegetable oil)
Divide dandan glass noodles between bowls and top with mushroom and gai lan. Drizzle with any remaining chile vinaigrette and sprinkle with peanuts and scallion greens. 好吃!
SIMILAR RECIPES
Kung Pao Lentils with Spicy Carrot Salad & Peanuts
Blistered Shishito Peppers with Furikake Ranch & Spicy Quinoa Crisp
