We were in West Texas visiting family this weekend, but I still managed to make it home at a decent time on Sunday evening & prepped a few things for the week.
When pressed on time, I tend to lean towards stir fry dishes. They are quick & easy to prep, taste delicious & are a great way to use my veggies. What’s not to love 💁🏽♀️.These Chili Garlic Glass Noodles are one of my favorites!!
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I try to use Soba noodles or Glass Noodles for my Asian cooking. Here I am using Glass noodles that are made from sweet potato starch, making these gluten free & vegan. I’ve been using Coconut Secret garlic sauce & soy sauce in my Asian cooking lately & it’s been life changing (they taste amazing & are gluten free & vegan).
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✨1 pack glass noodles (I used Chung Jung One brand)
✨1 tbsp EVOO or vegetable oil
✨1/2 medium onion - thinly sliced
✨1 cup bell peppers - thinly sliced (I like to use a mix of red, green & yellow)
✨1 medium shredded carrot
✨2 handful spinach - chopped ✨1 tbsp minced garlic
For the sauce:
✨4 tbsp garlic sauce
✨1 tbsp soy sauce
✨1 tsp Gochujang paste/chili paste or sriracha (adjust to your spice level - you can opt for gluten free & vegan pastes)
✨1 tsp honey or brown sugar
✨1 tsp crushed red pepper (optional) . . .
~Cook the noodles according to the package ~In a bowl whisk the ingredients for the sauce
~Heat oil over medium heat in a pan or wok
~Add onions & garlic & cook until translucent ~Add bell peppers, mushrooms & carrots & cook until tender
~Add in the sauce & let it summer for a min. Toss in the noodles and spinach & cook for an additional 2 mins. Serve hot!
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Great part about this dish is that you can make it your own. Add in mushrooms, cabbage, tofu, chicken, shrimp, etc. I usually cook shrimp or chicken on the side & toss it in when packing up my food for the week. Try this & make it your own & let me know what you think!
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