Dandan Glass Noodles
with Chile Crisp Vinaigrette & Gai Lan
Glass noodles, made from the starch in sweet potatoes, are often called cellophane noodles because of their transparent appearance. They have a smooth, bouncy texture and relatively neutral flavor, allowing this spicy Chinese Sichuan-inspired vinaigrette to steal the show. Tender cremini mushrooms and hearty gai lan, or Chinese broccoli, stand in for traditional ground pork and mustard greens. Chopped peanuts and scallions add a crunchy, fresh topping to this sodium-smart dinner.
INGREDIENTS
- 1 tbsp Szechuan chile crisp starter
- 2 tbsp seasoned rice vinegar
- 2 tsp low-sodium tamari
- 3.5 oz sweet potato glass noodles
- 2 scallions, trimmed, thinly sliced and green and white parts separated (divided)
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 4 oz cremini mushrooms, trimmed and chopped
- 6 oz gai lan, trimmed and chopped
- 1/4 cup peanuts, chopped
- 1/4 cup vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring medium saucepan of salted water to boil. Whisk together chile crisp starter, vinegar, tamari, 2 tbsp vegetable oil, and a pinch of salt and pepper to medium bowl. (4-serving meal: use ¼ cup vegetable oil)
Add noodles to boiling water and cook until al dente, 5 to 7 minutes. Drain noodles and rinse under cold water to stop cooking process. Add noodles to vinaigrette and toss to coat.
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add scallion whites, garlic, and ginger and cook until fragrant, about 2 minutes. Add mushrooms and a pinch of salt and pepper and cook until browned and softened, 4 to 6 minutes. Add gai lan and cook until just tender, 4 to 6 minutes. (4-serving meal: use ¼ cup vegetable oil)
Divide dandan glass noodles between bowls and top with mushroom and gai lan. Drizzle with any remaining chile vinaigrette and sprinkle with peanuts and scallion greens. 好吃!
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Hoisin Glass Noodles with Stir-Fried Veggies & Cashew-Lime Crunch
