Asian Glass noodles with vegetables
Ingredients:
Asian Glass noodles from the grocery shop (sweet potato or moong dal variety)
2 cups of thinly sliced carrots
1 cup of frozen peas
1 large onion sliced into thin strips
1/2 cup of yellow corn
1 cup of cut green beans
1 tbsp of tamarind paste
½ cup of low sodium Soy sauce
1 tbsp of brown sugar
1 tbsp of sesame oil
Hot water (enough to submerge the dried noodle sticks)
Large nonstick Wok
Directions:
Boil water in a large pan and submerge the dried noodle sticks in this water. Allow the noodles to soften.
After about 15-20 minutes (or when the noodles are soft), wash the noodles in cold water and drain in a colander.
Combine the soy sauce, tamarind paste, and brown sugar and set aside
In a large wok, heat the oil until the wok is smoking and add the vegetables. Stir fry until al dente.
At this point add the glass noodles and the marinade of soy, brown sugar, and tamarind paste and stir until all the ingredients are mixed.
Reduce the heat to medium low, cover the wok, and allow to gently steam.
Stir and combine ingredients for an additional 10 minutes. Turn off the heat when all the ingredients are combined.
This dish can be served alone as the main dish or with other sides.
With the translucent and fragile noodles, this dish has the crunch from the vegetables and the Asian flare that lends an exotic tasting experience to your taste buds and has always been a welcome recipe in my household. As always, I pray that you will keep your health in center focus and live long and strong!
