Spicy Szechuan Style Glass Noodles
with Tofu & Garlicky Greens
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- 1 oz sherry vinegar
- 2 tbsp tamari
- 1 tsp turbinado sugar
- 1 tbsp chili garlic sauce
- 3.5 oz sweet potato glass noodles
- 3 garlic cloves, peeled and minced (divided)
- 1 oz fresh ginger, peeled and minced
- 6 oz brassica blend
- 10 oz organic extra firm tofu, crumbled
- 1 tsp white sesame seeds
- 1 tbsp sesame oil
- 2 tbsp vegetable oil*
- Salt and 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.
Bring a medium saucepan of salted water to a boil for the glass noodles. In a medium bowl, add the vinegar, tamari, sugar, chili garlic sauce, and 3 tbsp water and stir to combine. Set aside. (4-serving meal: use 6 tbsp water)
Add glass noodles to the boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cold water to stop the cooking process. Cut noodles into bite-size pieces with kitchen shears, or place noodles on a cutting board and roughly chop into bite-size pieces with a knife. Place the saucepan back on the stove for the next step. TIP: The noodles are easier to cut the longer they sit and become more solid.
Heat 1 tbsp vegetable oil in the medium saucepan over medium-high heat. Add just 2 cloves garlic and ginger. Cook, stirring occasionally, until fragrant, 2 to 3 minutes. Pour in the sauce mixture and cook until starting to thicken, 2 to 3 minutes. Add in the tofu and noodles, stirring constantly until all the tofu and noodles are coated, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil, 4 cloves garlic)
Place the oven rack in the top third and set your oven to broil. Add brassicas, remaining garlic, 1 tbsp vegetable oil, and a pinch of salt and pepper to a foil-lined baking sheet. Broil the greens until bright green and crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable) TIP: All broilers are different, so watch carefully.
Divide the spicy Szechuan glass noodles and tofu between two bowls and top with garlicky greens. Add sesame seeds, a pinch of salt, and sesame oil to a small bowl and stir to combine. Drizzle sesame mixture on top. Enjoy!