Serves 4
30 minutes or fewer
4 oz. glass (cellophane) noodles
3 ½ Tbs. hoisin sauce
2 Tbs. low-sodium soy sauce
3 Tbs. lime juice
½ tsp. chile-garlic sauce, such as Huy Fong
1 ½Tbs. toasted sesame oil, divided
18-oz. pkg. plain tempeh, diced (I just used firm tofu)
1 12-oz. pkg. button mushrooms, trimmed and sliced
1lb. baby bok choy, thinly sliced on diagonal
2 cups bean sprouts (I subbed water chestnuts for personal taste preference)
6 green onions, thinly sliced (1 cup)
2 ½Tbs. minced fresh ginger
½ cup chopped basil
¼ cup roasted peanuts, coarsely chopped
1. Soak noodles in large bowl of hot water 10 minutes. Drain, and set aside.
2. Whisk together hoisin sauce, soy sauce, lime juice, and chile- garlic sauce.
3. Heat 11/2 tsp. sesame oil in skillet over high heat. Add tempeh, and stir-fry 4 minutes, or until golden on all sides. Add 1/4 cup water, and cook 2 minutes, Transfer tempeh to bowl.
4. Add remaining 1 Tbs. sesame oil to skillet. Add mushrooms and bok choy; stir-fry 2 minutes. Stir in noodles and bean sprouts, and cook 2 minutes. Stir in hoisin mixture, green onions, ginger, and tempeh; stir-fry 1 minute. Serve topped with basil and peanuts.
Hey! This looks yummy. You need to fly to Atlanta to visit me and make it!
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