Glass noodles can be made from a variety of starches, including sweet potato, mung bean and tapioca, and are sometimes sold as cellophane or bean thread noodles. They are readily available in most Asian shops or online.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
561
Ingredients
6Tbsp.
light soy sauce
2tsp.
dark soy sauce
1Tbsp.
sugar
1Tbsp.
sesame oil
2
garlic cloves, crushed
300g
dried glass noodles, we used O’Taste Nongshim-MigaSweet Potato Glass Noodles
200g
spinach
2Tbsp.
vegetable soil
1
onion, sliced
1
large carrot, peeled and julienned
150g
mixed exotic mushrooms, larger ones torn
1
red pepper, deseeded and sliced
300g
firm tofu, cut into 2cm slices
1tsp.
sesame seeds
Directions
Step 1Put the soy sauces, sugar, sesame oil, garlic and 3tbsp water in a medium bowl and mix well. Set aside.
Step 2Bring a large pan of water to the boil. Add the noodles and cook according to pack instructions. Transfer noodles to a colander using tongs and rinse under cold water to cool. Set aside. Bring water back to boil and blanch spinach for 1min until wilted. Drain and cool spinach under cold water, then squeeze thoroughly to remove excess water and set aside.
Step 3Heat 1tbsp oil in a large frying pan over medium heat and fry onion, carrot, mushrooms and pepper for 5min. Transfer to a bowl and set aside.
Step 4Heat remaining 1tbsp oil in pan, add tofu and fry for 2min on each side until light golden brown. Add sauce to the pan and simmer for 1min, then add noodles and stir gently but thoroughly to coat. Return vegetables to pan, stir well, and simmer until most of the sauce has been absorbed by the noodles. Sprinkle with sesame seeds and serve.
Per serving:
Calories: 561
Protein: 23g
Fat: 16g
Saturates: 2g
Carbs: 78g
Sugars: 14g
Fibre: 7g
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