Stir-fried rainbow glass noodles

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.

K33 Kitchen Stir-fried Rainbow Glass Noodles

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:

K33 Kitchen Stir-fried Rainbow Glass Noodles

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?

K33 Kitchen Stir-fried Rainbow Glass Noodles

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.

K33 Kitchen Stir-fried Rainbow Glass Noodles

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!!!!!

K33 Kitchen Stir-fried Rainbow Glass Noodles

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

K33 Kitchen Stir-fried Rainbow Glass Noodles
K33 Kitchen Stir-fried Rainbow Glass Noodles

Difficulty: Easy

Serves: 2

Prep.: 10 mins | Cook: 10 mins

Ingredients:

Boil

  • 100g uncooked glass noodles
  • 800ml water
  • 1 tsp salt

Stir-fry

  • 1/2 medium red pepper (about 80g), thinly sliced
  • 1/2 medium green pepper (about 80g), thinly sliced
  • 1/2 medium yellow pepper (about 80g), thinly sliced
  • 1/2 carrot (about 40g), thinly sliced
  • 3 shiitake mushrooms, thinly sliced
  • 1 spring onion
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 2 tbsp light soy sauce*
  • 1 tsp dark soy sauce*
  • Handful of sesame seeds
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Instructions:
  1. Boil the glass noodles in salted hot water for 2-3 minutes, until the noodles are soft and translucent. (Beware, glass noodles cook very fast)
  2. Rinse the noodles with ice-cold water, shake in a sieve to remove excess water and then set aside.
  3. Separeate the spring onions into two parts (green and white) then chop them up and set aside, keeping the white and green parts separate.
  4. Heat the oil in a large, non-stick frying pan, add the white parts of the spring onion and fry for one minute until the edges turn slightly golden in colour.
  5. Add the peppers, shiitake mushrooms and carrot, stir-fry for 4-5 minutes.
  6. Add the noodles, the light and dark soy sauce and toss until the sauce covers everything evenly. This should take another 3-4 minutes.
  7. Turn off the heat, add the green parts of the spring onion and mix for another 30-40 seconds.
  8. Sprinkle sesame seeds on top and serve.

* Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.

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