Easy Glass Noodle Stir Fry

This one is a fun one for many reasons—mainly because it’s simple and you’ll likely find most of these items in your kitchen already. But don’t stress if you don’t! This recipe is fully adaptable to what you have. Don’t have spinach? Maybe you have sugar snap peas! In fact, this is the perfect recipe to toss in whatever vegetable you may have, fridge-clean-out style. Whatever your choice may be, you are always guaranteed a delicious, healthy meal that will be sure to become a staple in your weekly routine. It sure has for my family!

Again, most veggies will work, but get my go-to recipe below.

@leftonluv

Easy Glass Noodle Stir Fry

Recipe Type:Lunch/dinner

Dietary Info:Vegan

Serving Size:2

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

INGREDIENTS:

1 pack of gluten-free glass noodles, or any other option you may find
1/2 medium onion, chopped (sweet, red, white, or shallot)
3 large garlic bulbs, finely chopped
1/2 teaspoon grated ginger (can substitute ginger powder)
1/2 lb shiitake mushrooms, sliced
1 1/2 cups packed spinach
1 tablespoon sesame oil
1/2 cup cashews
1/3 cup shredded carrots
1 tablespoon chili crisp (sriracha works too!)
4 tablespoons tamari; be sure to check for gluten-free
1 pinch cilantro or cilantro microgreens
Optional toppings: avocado, fried egg, scrambled eggs, chicken, shrimp

INSTRUCTIONS:

1. Prep your noodles accordingly. The ones I use only require two minutes in boiling water. I like to use glass noodles, which are either made of mung beans, heirloom rice, or peas. But there are so many options out there. You can also use buckwheat noodles, pad Thai noodles, and even spaghetti. Find what works best for you, or use whatever you have in your pantry.
2. Drain the noodles and let them sit.
3. Chop onions and garlic, grate your fresh ginger, slice the shiitake, and remove the stems from your spinach.
4. Warm a non-stick pan over a medium heat. I prefer a cast-iron option, but anything can work!
5. Add the sesame oil and cashews, stirring for 2 minutes until the cashews are browned.
6. Add your prepped onions, mushrooms, and carrots and stir for 2 minutes.
7. Add your chopped garlic, ginger, and chili crisp, and continue to stir for another minute.
8. Lastly, add your spinach, glass noodles, and tamari. Mix everything together for one more minute.
9. Plate your noodle dish into shallow bowls, and top it with your microgreens or cilantro or any other topping mentioned above.
10. Enjoy … and the leftovers never disappoint!

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