Glass Noodles Stir Fry With Asparagus And Cabbage
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Additional Time
10 mins
-
Total Time
25 mins
-
Servings
2
-
Calories
379 kcal
-
Course
Main Course
-
Cuisine
Asian
Glass Noodles Stir Fry With Asparagus And Cabbage
Description
Glass noodles are soaked until tender and then quickly stir fried with asparagus and shredded cabbage, which soften without losing all crunch. The sauce, made from almond butter, red wine vinegar, tamari soy sauce, maple syrup, Thai red curry paste, garlic, and fresh ginger, creates a rich, slightly creamy coating with a subtle sweet and spicy undertone. The quick cooking keeps the vegetables vibrant and the noodles absorb the sauce without becoming mushy.
Fresh cilantro sprinkled on top after cooking adds a fresh herbal note, balancing the richness of the sauce. This dish works well served immediately to retain the ideal sauce texture and noodle softness. It can be a light main or side dish for those who enjoy Asian flavors and textured vegetable noodles.
Adjust vegetables according to availability; mushrooms, bell peppers, or carrots can be substituted. The noodles should be eaten promptly as the sauce thickens and dries when cooled but can be refreshed with a splash of water and reheated briefly.
Ingredients
- 3 oz glass noodles
- 1 tablespoon olive oil or veggie broth
- ½ c asparagus trimmed and cut in half (Note 1)
- ½ c red cabbage shredded
- 1 tablespoon cilantro chopped
For the sauce
- 1 tablespoon almond butter creamy
- 3 teaspoon red wine vinegar
- 2 tbsp + 1 tsp tamari
- 5 teaspoon maple syrup
- 4 teaspoon Thai red curry paste
- 3 cloves garlic pushed through a garlic press
- 1 ½ teaspoon ginger grated, fresh
- ½ c water
Instructions
- Add glass noodles to a bowl and cover with warm water. Soak noodles for 10 minutes.
- Meanwhile in a small bowl whisk together Almond butter, vinegar, Tamari, Maple syrup, red curry paste, garlic, ginger and water.
- Heat olive oil in a medium non-stick pan and over medium heat. Add asparagus and cabbage and cook stirring from time to time for 5-7 minutes. The vegetables will wilt a little.
- Drain the glass noodles and add them to vegetables. Stir in the sauce and continue cooking for another 3-5 minutes until a sauce thickens slightly.
- Remove from heat, sprinkle with cilantro and serve immediately. (Note 2)
Notes
- Substitute or add other vegetables like mushrooms, bell peppers, or carrots to vary the dish.
- Serve immediately after cooking to maintain sauce consistency and noodle texture.
- If leftovers thicken or dry out, reheat with a small amount of water to restore moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 57.3g | 19% |
| Protein | 5.4g | 11% |
| Fat | 14.7g | 23% |
| Saturated Fat | 2.4g | 12% |
| Sodium | 1705mg | 71% |
| Potassium | 284mg | 6% |
| Fiber | 2.6g | 10% |
| Sugar | 12g | 24% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
