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.
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.
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.
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.
More quick recipes like this
Glass Noodles Stir Fry Recipe
Glass Noodles Stir Fry With Asparagus And Cabbage
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
Nutrition
Kulia says
Looks beautiful.