I have been reading a lot of recipes with cellophane noodles, glass noodles etc. Since I don’t have any special stores that sells these noodles, I thought to settle with mung bean noodles since they are similar to the cellophane noodles. I bought the KAME brand mung bean threads and cooked the noodles according to package directions. (according to package – soak noodles for about 10-15 minutes in water, drain and use in your recipes.) Once I started cooking the noodles with veggies, I found this noodle to be a bit sticky and clumpy. I had to continuously separate them out with a fork and spray a little cooking spray now and then – just a heads up.
- 2 oz mung bean threads
- 1 small red onion thinly sliced
- 4-5 garlic cloves minced
- 2-3 tablespoons cooking oil
- 7 oz firm tofu
- 8 oz fresh shitake mushroom
- 4 oz kale leaves
- ½ teaspoon crushed red pepper
- 2 teaspoon sesame seeds roasted
- Salt to taste
- Cooking spray
For the Sauce:
- 1 teaspoon soy sauce
- ½ teaspoon noodle stir fry spicy sauce/paste
- 1 teaspoon sesame oil
- Prepare mung bean threads according to package directions
- Drain tofu and cut them into about ½ inch cubes.
- Slice mushroom into thick slices
- Preheat oven to 350 F
- Add cooking spray to a baking sheet and spread tofu and mushroom and roast for about 15 minutes
- Tear kale leaves into small pieces and remove the middle stem.
- Mix together sesame oil, stir fry noodle sauce/paste and soy sauce in a small dish and set aside
- In a large skillet add cooking oil and once hot add onion and sauté until translucent. Add garlic and sauté for another 2 minutes
- Add kale leaves and sauté for about 4-5 minutes
- Add roasted tofu, mushroom, sauce, and noodles and cook on low flame for about 5-10 minutes. If the noodles start sticking to the pan sprinkle a little water and cook. Alternatively you and spray a little bit cooking spray as well.
- Add crushed red pepper and season with salt
- Transfer to serving plates and sprinkle with sesame seeds
- Yields: 2 main dishes.