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    Home » 30-Minute Meals

    Published: Apr, 2020. Updated: Jul, 2021 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Quick Glass Noodles Stir Fry With Vegetables

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    Easy Glass Noodles Stir Fry aka Mung Bean Vermicelli in a flavorful Almond Butter Sauce. This simple yet delicious recipe comes together quickly and perfect for lunch or dinner in a hurry.

    Mung Bean Noodle Stir Fry With Cabbage And Asparagus

    When it comes to Asian cooking, I don't consider myself an expert. But recently, I made a yummy sauce that I served over glass noodles, which I couldn't pass on the opportunity to share.

    What are Glass Noodles?

    Sometimes they are also called Cellophane Noodles or Vermicelli and when you cook them, they remain clear and transparent like a glass.

    These noodles are very popular in Asian cuisines and cooks around the world use them for stir fries, soups and stews.

    My favorite part about glass noodles is that they don't require prolonged cooking. You would typically need to soak them for 5-10 minutes in some water and then finish in aromatic sauce.

    You can find these noodles in every grocery stores. I like buying mine at Costco where you get a big bag of Mung Bean Vermicelli that will last you for months.

    Glass Noodles Stir Fry in a bowl and chopsticks over the bowl

    tell me about the Almond Butter Curry Sauce...

    I created this sauce specifically to serve over Mung Bean Vermicelly, but honestly it's just too delicious to limit its use to only one type of meal.

    This sauce with a kick is worthy to be served over tofu, tempeh or anywhere else you expect a flavor boost.Vermicelli Stir Fry in a pan

     

    What's in it?

    • almond butter - to create that creaminess and slightly nutty taste
    • wine vinegar - any vinegar will work here
    • Tamari - soy sauce may be used instead
    • Maple syrup - for sweetness
    • Red Curry Paste - for the spicy kick
    • fresh garlic - for those health benefits
    • fresh ginger - for some more spicy kick
    • water - for thinning out the sauce

    In terms of Almond butter, I recommend using raw almond butter, preferably with just 1 ingredient.

    If you don't have Maple syrup, you can substitute with the same amount of brown or coconut sugar.

    And if you don't have fresh ginger, you can use powdered ginger instead.

    What else is in the Stir Fry?

    Beside Glass Noodles, I made this stir fry with red cabbage and asparagus. You can use any other vegetables you have in your fridge. I imagine, mushrooms will enhance the flavor of this stir fry even more.

    Cellophane noodle stir fry in a bowl

    More quick recipes like this

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    Glass Noodles Stir Fry Recipe

    Recipe

    Glass Noodle Stir Fry featured image

    Glass Noodles Stir Fry With Asparagus And Cabbage

    Easy Glass Noodles Stir Fry aka Mung Bean Vermicelli in a flavorful Almond Butter Sauce. This simple yet delicious recipe comes together quickly and perfect for lunch or dinner in a hurry.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Inactive: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2
    Calories: 379kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 3 oz glass noodles
    • 1 tablespoon olive oil or veggie broth
    • ½ c asparagus trimmed and cut in half (Note 1)
    • ½ c red cabbage shredded
    • 1 tablespoon cilantro chopped

    For the sauce

    • 1 tablespoon Almond butter creamy
    • 3 teaspoon Red Wine vinegar
    • 2 tbsp + 1 tsp Tamari
    • 5 teaspoon Maple syrup
    • 4 teaspoon Thai red curry paste
    • 3 cloves garlic pushed through a garlic press
    • 1 ½ teaspoon fresh ginger grated
    • ½ c water

    Instructions

    • Add glass noodles to a bowl and cover with warm water. Soak noodles for 10 minutes.
    • Meanwhile in a small bowl whisk together Almond butter, vinegar, Tamari, Maple syrup, red curry paste, garlic, ginger and water.
    • Heat olive oil in a medium non-stick pan and over medium heat. Add asparagus and cabbage and cook stirring from time to time for 5-7 minutes. The vegetables will wilt a little.
    • Drain the glass noodles and add them to vegetables. Stir in the sauce and continue cooking for another 3-5 minutes until a sauce thickens slightly.
    • Remove from heat, sprinkle with cilantro and serve immediately. (Note 2)

    Notes

    Note 1
    You can use any veggies that you have. Mushrooms, green cabbage, green beans, bell peppers, carrots...all will work great in this recipe.
    Note 2
    You should consume the noodles immediately because as they cool, the sauce becomes chunkier and dries out. If that's the case, add the noodles back into a pan along with a few tablespoon of water and reheat for 2-3 minutes.

    Nutrition

    Calories: 379kcal | Carbohydrates: 57.3g | Protein: 5.4g | Fat: 14.7g | Saturated Fat: 2.4g | Sodium: 1705mg | Potassium: 284mg | Fiber: 2.6g | Sugar: 12g | Calcium: 54mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Kulia says

      April 12, 2021 at 7:01 am

      5 stars
      Looks beautiful.

      Reply
    5 from 7 votes (6 ratings without comment)

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