GLASS NOODLE BRANDS RECIPES

Steps:

• Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. , In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan., Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally., Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.

Steps:

• Press the tofu for 10-15 minutes if not in vacuum sealed packaging. I usually place the tofu in between paper towels and stack a bunch of cook books, pots/pans on top.
• Meanwhile pre-heat the oven to 400 degrees Fahrenheit. Cut tofu into 1/2 inch cubes and place in a large bowl. In a smaller bowl combine the marinade ingredients. Pour the marinade over the tofu and let sit for a few minutes. Bake tofu on a baking sheet lined with parchment paper for around 25 minutes flipping halfway. As the tofu cooks, prep the other ingredients and cook glass noodles according to package instructions. Set aside.
• In a large saute pan on medium heat, add a tablespoon of neutral oil. Add in the onion. Let cook for 4-5 minutes or until translucent. After 5 minutes, add in the carrots, green onion, spinach and minced garlic. Cook until the spinach has wilted.
• After the spinach has wilted down, add in the cooked noodles and tofu as well as the soy sauce and sesame oil. Carefully toss everything to combine in the pan.
• Serve with sesame seeds on top!