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Dandan Glass Noodles with Chile Crisp Vinaigrette & Gai Lan
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2 or 4 Serving Dinner

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.

Tags: Gluten-Free <600 Calories Low Sodium
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
340
FAT
11g
CARBOHYDRATES
58g
PROTEIN
9g

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INGREDIENTS

  1. 1 tbsp Szechuan chile crisp starter
  2. 2 tbsp seasoned rice vinegar
  3. 2 tsp low-sodium tamari
  4. 3.5 oz sweet potato glass noodles
  5. 2 scallions, trimmed, thinly sliced and green and white parts separated (divided)
  6. 2 garlic cloves, peeled and minced
  7. 1 oz ginger, peeled and minced
  8. 4 oz cremini mushrooms, trimmed and chopped
  9. 6 oz gai lan, trimmed and chopped
  10. 1/4 cup peanuts, chopped
  11. 1/4 cup vegetable oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: peanut, soy
Tools: Medium saucepan, Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
340
FAT
11g
CARBOHYDRATES
58g
PROTEIN
9g

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INSTRUCTIONS

1
Start the vinaigrette

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)

2
Cook the noodles

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.

3
Cook gai lan

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)

4
Serve

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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