Glass Noodles Recipe

Glass Noodles make a fun and easy side dish to your Asian stir fry. They're also great as a cold salad lunch box filler.

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Prep Time 15

Cook Time 24

Total Time 39

Cuisine Asian

Servings

Calories 155 kcal

1 package Bean Thread Cellophane Noodles
16 ounces Frozen Organic Kale
2 cups Frozen Organic Green Beans
2 Organic Whole Carrot peeled and chopped small
1/4 Onion peeled and chopped small
2 tablespoons Sesame Oil
2 tablespoons Coconut Oil
1/2 teaspoon Sea Salt
1 teaspoon Sriracha Chili Sauce
2 tablespoons Honey
1 teaspoon Worcestershire Sauce (low sodium Worcestershire Sauce was used in this recipe)
Tamari to taste, added when serving the salad

Cook and strain bean thread noodles according to package directions and set aside.
Whisk all sauce ingredients together in a medium bowl and set aside.
Add carrots and onions to the sauce.
Add mixture to sauté pan and cook for approximately 10 minutes.
Halfway through add 1 teaspoon low sodium Worcestershire Sauce.
Bring medium sauce pan of water to a boil and add salt if desired.
Once boiling, add frozen kale and green beans and return to boil for approximately 9 minutes until green beans are no longer frozen.
Strain and add to carrot mix.
Return all to the sauté pan and cook on medium heat for approximately 10 minutes so flavors mix.
Add garlic salt and onion powder to taste.
Add tamari when serving, add to taste in each bowl.

I used Ziggy Marley's Coco'Mon Organic Coconut Oil in Lemon Ginger flavor to add extra zing.
To ensure the gluten free integrity of this recipe, please make sure you use a Tamari that is certified gluten free. Some contain small traces of wheat.

Calories: 155kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 149mgFiber: 1gSugar: 5g

Keyword Asian, Boiled, Dairy Free, Gluten Free, Side Dishes, Vegan, Vegetables, Vegetarian

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