A quick weeknight dinner that is both satisfying and healthy, combining delicate glass noodles with colorful vegetables and a savory sauce.
Ingredients
Scale:
8 ounces glass noodles
2 tablespoons sesame oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup bell peppers, sliced (mixed colors)
1 cup broccoli florets
1 cup shredded carrots
1 cup snap peas, trimmed
1 cup bean sprouts
3 green onions, chopped
3 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon rice vinegar
1 teaspoon chili paste (adjust for spice level)
Fresh cilantro, for garnish
Instructions
Boil a pot of water. Once boiling, add the glass noodles and cook according to package instructions, usually about 4-6 minutes, until they are tender but still slightly chewy. Drain and rinse under cold water, then set aside.
In a large wok or skillet, heat the sesame oil over medium-high heat until shimmering.
Add the sliced onion and sauté for about 2-3 minutes until translucent. Then, add the minced garlic and stir-fry for an additional 30 seconds until fragrant.
Toss in the bell peppers, broccoli florets, shredded carrots, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Add the cooked glass noodles to the wok, gently tossing them with the vegetables to combine evenly.
Pour in the soy sauce, rice vinegar, and chili paste. Stir well to coat all ingredients evenly and cook for another 2-3 minutes.
Stir in the bean sprouts and half of the chopped green onions. Cook for an additional 1-2 minutes.
Remove from heat and garnish with the remaining green onions and fresh cilantro. Serve hot.
