Chili Lime Glass Noodles

This Thai inspired recipe is from a handout at my local supermarket.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  ounces cellophane noodles
• 3 1⁄2 tablespoons hoisin sauce
• 2  tablespoons low sodium soy sauce
• 3  tablespoons lime juice
• 1⁄2 teaspoon  chili-garlic sauce (Huy Fong brand recommended)
• 1 1⁄2 tablespoons  toasted sesame oil, divided
• 1 (8 ounce) package  plain tempeh, diced
• 1 (12 ounce) package button mushrooms, trimmed and sliced
• 1  lb baby bok choy, thinly sliced on the diagonal
• 2  cups bean sprouts
• 6  green onions, thinly sliced
• 2 1⁄2 tablespoons fresh ginger, minced
• 1⁄2 cup basil, chopped (garnish)
• 1⁄4 cup roasted peanuts, chopped into small pieces (garnish)

Directions

1. Soak noodles in large bowl of water for 10 minutes. Drain and set aside.
2. Heat 1 1/2 tsp sesame oil in skillet over high heat. Add tempeh and stir-fry 4 minutes, or until golden on all sides.
3. Add 1/4 cup water and cook for 2 minutes. Transfer tempeh to bowl.
4. Add remaining sesame oil to skillet. Add mushrooms and bok choy and stir-fry 2 minutes. Stir in hoisin sauce, green onions, ginger and tempeh.
5. Stir-fry 1 minutes. Serve topped with basil and peanuts.