Hoisin Glass Noodles
with Stir-Fried Veggies & Cashew-Lime Crunch
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 aromatic sauce to steal the show. The bright cashew-lime crunch takes this dish over the top.
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INGREDIENTS
- 2 garlic cloves, peeled and minced (divided)
- 4 tsp low-sodium tamari
- 1/2 tsp Chinese five-spice blend
- 2 tbsp cashew butter
- 2 tbsp seasoned rice vinegar
- 2 tsp turbinado sugar (divided)
- 1 lime, zested and juiced (divided)
- 1/4 cup cashews
- 1 tbsp white sesame seeds
- 3.5 oz sweet potato glass noodles
- 4 oz green beans, trimmed and cut into 1/2-inch pieces
- 1 carrot, peeled, halved lengthwise and cut into 1/4-inch thick half moons
- 6 oz gai lan, trimmed, trimmed and thinly sliced
- 0.25 oz cilantro, leaves picked
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Add just half the garlic, tamari, Chinese five-spice blend, cashew butter, vinegar, just half the sugar, just half the lime juice, and 2 tbsp water to small bowl. Whisk hoisin sauce until smooth. (4-serving meal: use ¼ cup water)
Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add cashews and cook, stirring constantly, until they begin to brown, 2 to 3 minutes. Add sesame seeds and lime zest and cook, stirring constantly, until cashews and sesame seeds are toasted, 1 to 2 minutes. Add remaining lime juice, remaining sugar, and a pinch of salt and keep stirring until sesame seeds and cashews are sticky, 1 to 3 minutes. Transfer crunch to plate and set aside to cool. Wipe out skillet and set aside for step 4. (4-serving meal: use 2 tsp vegetable oil)
Add glass noodles to boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop cooking process.
Heat 2 tbsp vegetable oil in same skillet over medium-high heat. Add green beans, carrot, gai lan, remaining garlic, and a pinch of salt and pepper and cook until vegetables are crisp-tender, 5 to 7 minutes. Remove from heat. Add noodles and gently toss to combine. (4-serving meal: use ¼ cup vegetable oil) (TIP: Crisp-tender means the vegetables will still have some crunch.)
Divide glass noodles and stir-fried veggies between bowls. Drizzle with hoisin sauce and top with cashew-lime crunch and cilantro. Enjoy!
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