Glass noodles (Mung bean vermicelli)
Stir fry glass noodles(Mung bean vermicelli) with vegetables and peanut sauce.
Ingredients
Peanut butter sauce
- 1/4 cup peanut butter
- 1 tbsp white miso paste optional
- 1 tsp soy sauce
- 1/2 tsp sriracha
- 1/2 tsp hot sauce
- 1/2 tsp chili flakes
- 1 tsp agave nectar
- 1/4 cup warm water
- salt to taste
For noodles
- 3 mung bean noodles or any noodles
- 1 medium onion sliced
- 2 cups stir-fry vegetables frozen
- pepper and salt to taste
- roasted sesame seeds to garnish
Instructions
Peanut butter sauce
- In a bowl combine peanut butter, miso paste, tamari sauce(soy sauce), sriracha, hot sauce, chili flakes, agave nectar, warm water, and salt. Mix well and keep aside.
For stir-fry glass noodles
- Soak the mung bean noodles in hot water for 5 minutes or as per package instruction. Rinse in cold water and drain immediately.
- On a heated pan, add olive oil, and onions. Fry onions until they are translucent. Add stir-fry vegetables, pepper, and salt to taste. Cook the veggies until crispy (say 5 minutes).
- Add the peanut butter sauce, 1/4 cup of more water. Once it starts boiling immeditely add the noodles and stir well.
- Serve warm by garnishing roasted sesame seeds on top.
Notes
- You can add almond butter instead of peanut butter.
- Miso paste is optional.
- If using fresh vegetables use the combination of carrot, peppers, broccoli, and mushrooms.