Korean Glass  Noodles Stir Fry

Yield

4 people

Time

35 minutes

Impress friends and family with a fancy sounding, yet easy dish, and lovingly serve this Korean Glass Noodles Stir Fry. 

Ingredients

– 7 oz glass noodles – 7 oz shiitake mushrooms thinly sliced + stems removed – 2 bunches baby bok choy – 1 red bell pepper julienned – 1 carrot cut into sticks (or a mix of carrot + broccoli + mung beans) – 4-5 scallions sliced – 20 oz can green jackfruit drained and rinsed well (do not use fresh jackfruit) – 1/2 cup fresh cilantro optional Korean Stir Fry Sauce – 7 tbsp Tamari – 2 tbsp Sriracha sauce – 2 tbsp brown sugar or maple syrup – 3/4 tsp garlic powder – 1 tbsp sesame seeds – 1 pinch red chili flakes to taste – 2 tbsp sesame oil (replace with water for WFP compliance) – 2 tbsp water

1.  Make the sauce – Combine all the delicious sauce ingredients and set aside.

2.  Prepare the jackfruit – Drain and rinse the jackfruit before tearing it apart with your hands to resemble meat pieces.

3.  Make the glass noodles – In a big pot of boiling water, cook the noodles for about 6 minutes. Drain and place in a bowl of ice cold water for cooling and non-sticking purposes.

4.  Prep the mushrooms – In a large skillet, add a splash of oil or stir fry sauce, then saute the mushroom until they gain some color. Set aside.

5.  Stir fry the vegetables – Add in the carrot, bell pepper and bok choy. Stir fry until the bok choy leaves have wilted. Transfer to the bowl with the mushrooms.

6.  Add the jackfruit – Follow the same steps with the jackfruit and stir fry for a couple of minutes then add in the remaining of the sauce and veggies.

7. Combine – Add the noodles to the vegetable mixture, toss to coat, and cook for another minute. Add the scallions and cilantro. Garnish, serve, and enjoy!

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