Ingredients
- 4 ounces cellophane noodles
- 3 12 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 3 tablespoons lime juice
- 12 teaspoon chili-garlic sauce (Huy Fong brand recommended)
- 1 12 tablespoons toasted sesame oil
- divided
- 1 (8 ounce) packageplain tempeh
- diced
- 1 (12 ounce) package button mushrooms
- trimmed and sliced
- 1 lb baby bok choy
- thinly sliced on the diagonal
- 2 cups bean sprouts
- 6 green onions
- thinly sliced
- 2 12 tablespoons fresh ginger
- minced
- 12 cup basil
- chopped (garnish)
- 14 cup roasted peanuts
- chopped into small pieces (garnish)
Instructions
- Soak noodles in large bowl of water for 10 minutes.
- Drain and set aside.
- Heat 1 1/2 tsp sesame oil in skillet over high heat.
- Add tempeh and stir-fry 4 minutes, or until golden on all sides.
- Add 1/4 cup water and cook for 2 minutes.
- Transfer tempeh to bowl.
- Add remaining sesame oil to skillet.
- Add mushrooms and bok choy and stir-fry 2 minutes.
- Stir in hoisin sauce, green onions, ginger and tempeh.
- Stir-fry 1 minutes.
- Serve topped with basil and peanuts.
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