Skip to main content
Hoisin Glass Noodles with Stir-Fried Veggies & Cashew-Lime Crunch
2 or 4 Serving Dinner

Hoisin Glass Noodles

with Stir-Fried Veggies & Cashew-Lime Crunch

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 aromatic sauce to steal the show. The bright cashew-lime crunch takes this dish over the top.

Tags: Gluten-Free Low Sodium
SERVINGS
PREP & COOK TIME
40 min
CALORIES
470
FAT
17g
CARBOHYDRATES
76g
PROTEIN
9g

Get Recipes Delivered

INGREDIENTS

  1. 2 garlic cloves, peeled and minced (divided)
  2. 4 tsp low-sodium tamari
  3. 1/2 tsp Chinese five-spice blend
  4. 2 tbsp cashew butter
  5. 2 tbsp seasoned rice vinegar
  6. 2 tsp turbinado sugar (divided)
  7. 1 lime, zested and juiced (divided)
  8. 1/4 cup cashews
  9. 1 tbsp white sesame seeds
  10. 3.5 oz sweet potato glass noodles
  11. 4 oz green beans, trimmed and cut into 1/2-inch pieces
  12. 1 carrot, peeled, halved lengthwise, and cut into 1/4-inch thick half moons
  13. 6 oz gai lan, trimmed and thinly sliced
  14. 0.25 oz cilantro, leaves picked
  15. 2 tbsp + 1 tsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: sesame, soy, tree nuts (cashew)
Tools: Medium saucepan, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
470
FAT
17g
CARBOHYDRATES
76g
PROTEIN
9g

Get Recipes Delivered

INSTRUCTIONS

1
Make the hoisin sauce

Bring medium saucepan of salted water to a boil for noodles. Add just half the garlic, tamari, Chinese five-spice blend, cashew butter, vinegar, just half the sugar, just half the lime juice, and 2 tbsp water to small bowl. Whisk hoisin sauce until smooth. (4-serving meal: use ¼ cup water)

2
Make the crunch

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add cashews and cook, stirring constantly, until they begin to brown, 2 to 3 minutes. Add sesame seeds and lime zest and cook, stirring constantly, until cashews and sesame seeds are toasted, 1 to 2 minutes. Add remaining lime juice, remaining sugar, and a pinch of salt and keep stirring until sesame seeds and cashews are sticky, 1 to 3 minutes. Transfer crunch to plate and set aside to cool. Wipe out skillet and set aside for step 4. (4-serving meal: use 2 tsp vegetable oil)

3
Cook the glass noodles

Add glass noodles to boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop cooking process.

4
Stir-fry the vegetables

Heat 2 tbsp vegetable oil in same skillet over medium-high heat. Add green beans, carrot, gai lan, remaining garlic, and a pinch of salt and pepper and cook until vegetables are crisp-tender, 5 to 7 minutes. Remove from heat. Add noodles and gently toss to combine. (4-serving meal: use ¼ cup vegetable oil) (TIP: Crisp-tender means the vegetables will still have some crunch.)

5
Serve

Divide glass noodles and stir-fried veggies between bowls. Drizzle with hoisin sauce and top with cashew-lime crunch and cilantro. Enjoy!

SIMILAR RECIPES

signed-out