Ingredients

The following ingredients have 4 Servings
  • 3 oz. dried glass noodles, (a.k.a. maifun or mung bean vermicelli)
  • 1 tbsp. vegetable oil
  • 3 garlic cloves, (minced)
  • 2 tsp. freshly grated ginger
  • 4 cups vegetable broth
  • 1 tbsp lime juice
  • 1 tbsp. maple syrup or agave
  • 1 tbsp. sambal oelek, (or to taste)
  • 1 tbsp. soy sauce
  • 1 cup sliced shiitake caps
  • 1 1/2 cups snap peas
  • 1 small carrot, (julienned)
  • chopped scallions
  • fresh cilantro or basil leaves
  • toasted sesame seeds

Instruction

  • Bring a medium pot of water to a boil. Add noodles and submerge. Allow to soak according to package directions. Drain into a colander and rinse with cold water. Set aside.
  • Coat the bottom of a medium pot with oil and place over medium heat. Add garlic and ginger. Cook about 1 minute. Add broth, lime juice, maple syrup or agave, soy sauce and chili paste. Taste test and adjust seasonings if desired. Raise heat and bring to a simmer. Add mushrooms and allow to simmer for 5 minutes. Add snap peas and carrots. Simmer just until veggies are tender-crisp, about 2 minutes.
  • Divide noodles into bowls and ladle broth and veggies over noodles. Top with scallions, cilantro or basil and sesame seeds. Serve.