|Glass Noodles stir-fried with Broccoli, Mushrooms and Napa Cabbage|
It’s official, I’m obsessed with glass noodles! So slippery and light, springy and snappy, they are a delight for the senses. These noodles are great absorbers of flavor and they don’t fall apart like their rice counterparts or clump together like pasta and other wheat-based noodles. But what are they exactly, and what makes them so freaking cool looking?
As it turns out, cellophane noodles are made from starch- usually mung bean or potato- which becomes translucent as you cook it and also makes this a great gluten-free option. Served warm or cold, glass noodles are popular in a lot of Asian cuisines, especially in Korean and Vietnamese dishes where they add a wonderful texture to salads, spring and summer rolls, soups, and stir-fries. Plus, they are fat-free and have half the calories and carbohydrates found in ramen-style noodles, so I can feel pretty good about eating a big old bowlful.My local grocery has a very limited “Asian” section, so imagine my surprise when I found cellophane noodles right there on the shelf! Being my first attempt at cooking them, I had no idea how truly easy they are to prepare. This is a great veggie option with tons of flavor and it took me less than 15 minutes to throw it all together with what I had in the fridge.
Veggie Stir-Fry with Glass Noodles
2 T ginger/garlic paste
1 head broccoli
1 small napa cabbage
1 pkg mushrooms
¼ cup soy sauce
2 T rice wine vinegar
2 T brown sugar
1 t sesame oil
1. Soak the noodles in hot water for 10 minutes to soften them. I followed the instructions on the side of the packet which suggests using scissors to cut the noodles after they are soft- I found that this wasn’t so easy since they ended up in a pretty tangled mess. Next time, I will definitely break them up a bit before I soak them. Drain the noodles, rinse with cold water and set aside.
2. In a small bowl, mix together the sauce and adjust to your taste.
3. Stir-fry the veggies, then add the sauce and throw in the softened noodles and cook for 2-3 minutes more until they become clear. Add a squirt of sriracha if you like them spicy!
4. Squeeze a lime over the noodles and garnish with cilantro, scallions, and/or sesame seeds.