Glass Noodle Stirfry
This is a recipe I made up one day when I had a few random things left in my fridge and needed to use them before they spoiled. This can be made vegetarian or with any protein you choose. I originally made it with some spicy Italian sausage that I removed from the casing. If you choose not to use that, be sure to add more of the sauces and herbs to give it more flavor, as the glass noodles are bland on their own. I love to use fresh herbs, but once winter arrives and I no longer have my garden, I use Gourmet Garden herb & spice tubes. All the ingredients are optional and you can use as much or as little of each one as you desire. When I make this I'm sure to use peppers, onions, garlic, scallions and mushrooms, but the other ingredients tend to be whatever else I have on hand. This particular time I added kale because it was left over from a different meal I had made earlier in the week. Feel free to add whatever you want and make it your own!
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What you need:
2-4 links spicy Italian sausage (omit for vegetarians)
2-3 bell peppers (any color besides green)
8-10 large shiitake mushrooms, stems removed
2-3 garlic cloves
kale or spinach (optional)
100g (10.5oz) glass noodles (found in the asian section of the grocery store)
2.5 tbsp toasted sesame oil
2.5 tbsp liquid aminos (soy sauce substitute)
1 tsp Gourmet Garden Thai Seasoning
1 tsp Gourmet Garden cilantro or a handful of fresh cilantro
(Gourmet Garden herb tubes can be found in the produce area)
salt & pepper
What you do:
~If you are using meat, cook that first. I like to use 2-4 links of spicy Italian sausage removed from the casing and broken up. Try it with tofu, chicken or shrimp!
~Julienne the bell peppers, onions, and mushrooms (stems removed)
~Once the meat is mostly cooked, add the vegetables
~Salt the vegetables but only add pepper if not using the spicy sausage
~Remove stem from kale leaves and chop into 1 inch pieces
~Chop the garlic and scallions
~Add the garlic, kale and half the scallions to the vegetables
~Mix together the liquid aminos, sesame oil, cilantro and Thai seasoning in a separate bowl. The liquids should total 1/3c or so, depending on the amount of noodles and vegetables you decide to use.
~Cook the noodles according to the package. Drain and then pour the liquid mixture on top of the noodles and toss.
~Pour noodles over the vegetable mix and toss together
~You can add more of any of the liquid ingredients to taste.
~Garnish with chopped scallions (and fresh cilantro if using).
Yields 4-6 servings
I love to cook. My kitchen is one of my happy places because I get to be creative there. Although I own many cookbooks, I most often throw meals together based on what I have on hand - so it is rare that I make a meal the same way every single time. I may follow a recipe initially, but tend to use them more as guideline and do my own thing. Most of what I make is based on classic home cooked meals that I had while living in France, and my love of market fresh produce. Although we are able to buy many items year round, I base meals on what is currently in season. My philosophy on food is to keep it fresh, colorful, and flavorful. I will be sharing various recipes that my family and I love on this page. In the meantime check out my Instagram stories for regular food posts!