Today my King bought me a bunch of lovely daffodils, and I just realised spring is arriving in London, the sun is shining, the birds are tweeting and flowers are blooming everywhere. Our grumpy grey London is painted with colours by the breeize of the spring.
For such a beautiful sunny day, I wanted to make something colourful, light and tasty but also quick to cook. The day is far too nice to spend in my kitchen. 😀
In the end, I decided to make quick and easy rainbow stir-fried glass noodles. Glass noodles are light gluten-free noodles made with mung bean. They only take about 2-3 minutes of boiling before they are ready to add into the wok with vegetables. In other words, this dish is a quick and appetising meal that you can get onto the table in 15 minutes.
There are so many different glass noodle brands out there, once I bought some terrible ones that basically dissolved in the water after a couple of minutes cooking. So if you don’t know which ones to buy, this is my favourite brand:
Start by cooking the noodles in boiling water for 2-3 minutes, then rinse with ice-cold water, shake through a sieve and set aside.
Quickly slice all the vegetables into thin strips. They are very colourful and just like a rainbow, aren’t they?
Cut the spring onions into two parts (green and white), Slice them at a 45º angle like the picture shows, this allows the flavour to come out better when stir-fried. Set aside keeping the white and green parts separate.
Next heat the vegetable oil in a large, non-stick fryingu pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the white parts of spring onion and fry for 1 minute to infuse the oil with that great spring onion flavour and aroma.
Then add the peppers, shiitake mushrooms and carrot, stir-fry for 4-5 minutes.
Finally add the noodles, the light and dark soy sauce and toss until the sauce covers everything evenly. This should take another 3-4 minutes.
Turn off the heat, add the green parts of the spring onion, and mix for another 30-40 seconds. Sprinkle sesame seeds on top and it is ready to serve!!!!!
The noodles are stir-fried with colourful peppers, spring onions, mushroom and carrot, so this dish is packed full of vitamins. You can also add tofu or tempeh to include a source of protein.
Are you a noodle lover? If yes, check out my other stir-fried noodle recipes:
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3