Recipe adapted from Emeril.
This recipe is: vegetarian, vegan, gluten free
- 7 oz. mung bean (cellophane) noodles
- 1/4 cup vegetable broth or stock
- 2 tsp cornstarch
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp packed light brown sugar
- 1 tsp white wine (optional)
- 2 tbsp oil
- 3 tbsp green onions, sliced on a bias, plus more for garnish
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- 1/2 tsp red pepper flakes
- 1 block tofu, diced
- 14 oz. frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed
- Preheat the oven to 375°F and cut tofu into small cubes. Heat 1 tbsp oil in a large skillet (the largest cooking vessel you have) over medium heat. Add tofu and cook for about 5 minutes, stirring or shaking every couple of minutes to get each side crispy. Transfer tofu to baking sheet and bake for about 15 minutes or until tofu reaches desired level of firmness. Remove from oven and set aside.
- While the tofu is cooking, make the sauce. In a small bowl, whisk together the broth/stock and the corn starch. Add the soy sauce, hoisin, brown sugar, and wine, if using. Set aside.
- Heat a wok or large skillet over high heat. While the wok is heating, begin soaking the noodles in hot water to soften. When the oil is hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10-15 seconds. Add the vegetables and stir fry for 1 minute, then add the tofu and cook for 1 minute. Add the sauce and cook until sauce is thick, about 2 minutes. Add the noodles, toss, and cook to warm through, about 1 minute.
- Serve the noodles immediately topped with green onions.