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    Home » Recipes » Global Recipes

    Bean-Thread Noodles with Crisp Vegetables in Peanut Sauce

    Published: May 8, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Brimming with barely-cooked vegetables, this noodle dish makes a good light dinner. Leftovers packed in a container and eaten cold also make a terrific change-of-pace offering in a brown-bag lunch.

    Serves: 4

    • 4 ounces bean-thread (cellophane) noodles

    Sauce:

    • 2 tablespoons natural-style or reduced-fat peanut butter
    • 1 teaspoon sesame oil
    • 2 tablespoons rice vinegar or other mild white vinegar
    • 1 teaspoon sugar
    • 1 teaspoon grated fresh ginger
    • ¼ cup hot water

     

    • 1 large red bell pepper, cut into strips
    • 1 ½ cups snow peas or sugar snap peas, trimmed
    • 1 large carrot, peeled and cut into
      matchsticks or sliced diagonally
    • 6 stalks bok choy, sliced diagonally
    • 1 15-ounce can baby corn, liquid reserved
    • 1 8-ounce can sliced water chestnuts, drained
    • 2 to 3 scallions, green parts only, cut into 1-inch lengths
    • 1 8-ounce package baked marinated tofu (see note),
      cut into short, narrow strips
    • 2 tablespoons natural soy sauce, plus more to taste
    • 2 tablespoons dry sherry
    • 1 teaspoon dark sesame oil

    Combine the noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for about 20  minutes, or until done but still firm. Drain the noodles, then place them on a cutting board and chop  in several directions to shorten.

    Meanwhile, combine the ingredients for the sauce in a small bowl and whisk together. Set aside until needed.

    Prepare all the vegetables as described before starting to stir-fry. Slowly heat 2 tablespoons of the soy sauce, sherry, sesame oil, plus ¼ cup of the reserved liquid from the baby corn in a wok or stir-fry pan.

    Raise the heat to medium-high and add all the vegetables. Stir quickly to coat them with the soy sauce mixture, then add the tofu and stir-fry for not more than 5 minutes, until the vegetables have just lost their raw quality. Remove from the heat.

    Place the drained noodles on a cutting board and chop them in different directions to shorten. Transfer them to a large serving bowl and toss with the peanut sauce.

    Add the vegetables to the noodles and toss well. Serve at once, passing around extra soy sauce if desired.

    Note: Baked marinated tofu comes in 8-ounce cellophane-wrapped packages and is available from natural foods stores and some well-stocked supermarkets.

    • Explore more recipes using Asian noodles.
    • Here are more hearty vegan pasta recipes.

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    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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