Glass Noodle Bowls with Spicy Yuba and Stir-fried Veggies

My sister rocks and got me Sun Basket for the week for my birthday! So here's the first one. Up until now, everything on the blog has been soy-free, but I'm making an exception for today's meal and tomorrow's tempeh meal since the ingredients were provided to me.


If you do want to make this a soy free dish, simply cut out the yuba noodles and use tahini instead of miso.



Serves: 2 | Time: 25 min


Ingredients

4 oz glass mung bean noodles

3 large cremini #mushrooms, sliced

~ 1 cup #Cabbage, sliced

1 red #BellPeppers, sliced

2 small #Carrots, peeled and grated

2 tbsp Sun Basket #StirFry blend (tamari, sesame oil, garlic, and ginger)

1 tbsp white miso

4 oz hodo spicy #yuba noodles

Cilantro, chopped

S&P

Neutral oil (I used veggie oil)



Instructions

Bring a medium sauce pot of water to a boil. Remove from heat and add the glass noodles. Soak until just tender, 3-5 minutes. Drain and rinse with cold water.


In a large frying pan over med-high heat, warm 1-2 tbsp oil until hot but not smoking. Add mushrooms and yuba noodles and cook, stirring, 2-3 minutes. Add cabbage, pepper, and carrot an cook, stirring, 2-3 minutes.


While everything's cooking, stir together the stir-fry blend and white miso in a small bowl.


Remove from heat and stir in glass noodles and as much sesame-miso sauce as you want. I went a little light on it. Garnish with cilantro.


What I ate and drank today

6 glasses of water

1 cup of caffeinated coffee

2 cups of decaf

Leftover cannellini bean salad

Carrots and crackers with red pepper hummus

1/2 cup of cornflakes with dried cranberries and almond milk

Glass noodle bowl


Exercise

~2.5 miles of walking


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