Korean Glass Noodles in Ginger Garlic Sauce (Vegan, Gluten Free)

Korean Glass Noodles

in

Ginger Garlic Sauce

ingredients:

• 1 package glass noodles, cooked and rinsed well - per package instructions


any vegetables of your choice in any amount you like - i used the following:
broccoli florets
carrots
celery
scallions
onion
garlic
fresh ginger root
sweet red pepper
cabbage
fresh baby spinach leaves
1 cup vegetable stock
fresh cilantro leaves - for garnish
• 1 - 2 tbsp cooking oil - I always use olive oil
• crushed red pepper flakes, to taste
• cayenne pepper, to taste
• 1/4 cup tamari
• 1- 2 tbsp toasted sesame oil

 preparation steps:

1. wok fry vegetables in oil- place heartier vegetables, such as onions, garlic, ginger, carrots and celery in wok first as they will take a little longer to cook and more tender vegetables, such as white bottoms of scallions, cabbage, broccoli next and then green tops of scallions and spinach leaves last

2. add vegetable stock, tamari, cayenne pepper and pepper flakes and let vegetables steam a little in liquid until cooked to desired wellness - I like mine a little crunchy

3. remove vegetables from heat and immediately toss with glass noodles

4. toss with toasted sesame oil and garnish with fresh cilantro leaves - can be served either hot or cold

*hint: If you are using a large amount of vegetables it is a good idea to make several smaller batches at a time in your wok