4 Tbs hoisin sauce
2 Tbs soy sauce
3 Tbs lime juice
1 tsp chile-garlic sauce
2 Tbs toasted sesame oil, divided
8oz pkg tempeh, diced
12oz baby bella mushrooms, trimmed and sliced
1 lb baby bok choy, thinly sliced
2 cups mung bean sprouts
3 Tbs ginger, minced
1/2 cup chopped basil
1/4 cup roasted almonds, 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 1 Tbs 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, ginger and tempeh; stir-fry 1 minute. Serve topped with basil and almonds.
Review: This was absolutely amazing. The glass noodles were so light that it really isn't anything close to pasta. The hoisin/sesame/chile-garlic/lime flavor was savory and spicy, without having much heat. The coolness of the basil and the roasted almond was a nice finish. I could easily eat this meal every week. Except I dirtied half the kitchen! Two pots and three bowls, plus all the accompanying utensils (and cutting board/knife). It wasn't an easy mess to clean up, but thankfully dishes are Mike's domain. ;)
http://www.vegetariantimes.com/recipe/chile-lime-glass-noodles/
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