Ingredients

The following ingredients have 6 Servings
  • 12 ounces glass noodles
  • 1-2 carrots (julienned)
  • 6-8 ounces enoki mushrooms (cut off the root)
  • 6 imitation crab sticks (separated (use pan fried tofu for vegan version))
  • 3 long jalapeno peppers (cut into matchsticks)
  • 1/2 onion (thinly sliced)
  • 1 fish cake (thinly sliced (use pan fried tofu for vegan version))
  • 2-3 baby bok choy (chopped)
  • 8 tablespoons gluten free tamari
  • 3 tablespoons sesame oil
  • 3 tablespoons agave
  • 1 tablespoon vegetable oil

Instruction

  • Soap noodles in cold water for 30 minutes, and drain. Bring a large pot of water to a boil and boil noodles for 5 minutes. Rinse in cold water and drain.
  • Heat vegetable oil in a wok over high heat until hot but not smoking,
  • , Add all veggies except for bok choy and cook, tossing occasionally 3-4 minutes.
  • Add noodles to the wok and toss. Add bok choy and toss, until bok choy slightly wilted.
  • In a separate bowl combine soy sauce, sesame oil and agave. Mix until smooth.
  • Add sauce to the wok and toss until combined. Remove from heat. Serve hot or cold.