500 g glass noodles (I use mung bean noodles)
3-4 carrots, depends on how big they are
2 spring onions
1 red chilli
2 tbsp ginger, chopped
3 garlic cloves
100 g sugar snaps
1 broccoli head, the florets
handful of lettuce
2 tbsp sesame oil
3 tbsp tamarind sauce
handful of sprouts
olive oil for frying
Boil the noodles according to package information. It’s important to rinse well with cold water afterwards, to keep them from sticking. If they still do you can toss them with a bit of oil. Like with pasta.
Peel and finely chop the shallots, garlic and ginger. Finely slice the spring onion and chilli. Deseed the chilli if you don’t want the dish to be hot. Cut the lettuce and carrots into strips and divide the broccoli into florets.
Stir-fry the veggies in a hot skillet. They should not brown. It’s best to use a wok, but since I don’t have one I used a big skillet and it was fine. Make sure not to overcrowd the skillet and keep moving the ingredients. Add the sprouts when done stir-frying the other ingredients.
Add the Tamari sauce and sesame oil and after blending well add the noodles. Toss in the sauce until the noodles are covered with sauce and veggies.
Put on a plate and garnish with sprouts.
Note that glass noodles, also known as cellophane noodles, are made from vegetable starch – most commonly mung bean, and less often sweet potato, or pea. When cooked the glass noodles are truly glass-like and translucent. All are great for a gluten free diet.
This recipe is sponsored by Ecospira.
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