Description
This Glass Noodle Stir Fry is a quick and flavorful meal packed with colorful vegetables and chewy sweet potato vermicelli. Tossed in a savory sauce with sesame and lime, it is perfect for an easy weeknight dinner.
Ingredients
- 200 g sweet potato vermicelli, soaked in warm water for 20 minutes and drained
- 1 handful spinach
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1/2 head broccoli, chopped
- 1 cup carrots, cut into matchsticks
- 1 cup frozen edamame or cubed tofu (optional)
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 lime, juiced
- 1/3 cup water
- 1 tbsp sesame oil
- Sesame seeds, for garnish
- Green onion, chopped, for garnish
Instructions
- Soak the sweet potato vermicelli in warm water for 20 minutes, then drain and rinse.
- In a large wok or deep skillet, add the vermicelli noodles, spinach, bell pepper, onion, broccoli, carrots, garlic, soy sauce, hoisin sauce, lime juice, water, and sesame oil.
- Add the edamame or tofu if using.
- Cover the skillet and cook over medium heat for a few minutes.
- Uncover and stir everything together until the noodles and vegetables are tender and heated through, about 5 minutes.
- Add additional water as needed to prevent the noodles from sticking.
- Garnish with sesame seeds and chopped green onion before serving.
- Taste and adjust seasoning with more soy sauce or hoisin sauce if desired.
Notes
- Do not overcook the noodles, as they can become too soft.
- Tofu adds extra protein and makes the dish more filling.
- Add chili flakes or sriracha for a spicy version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
