Chili Lime Glass Noodles Recipe

Name: Chili Lime Glass Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cellophane noodles; 3 ½ tablespoons hoisin sauce; 2 tablespoons low sodium soy sauce; 3 tablespoons lime juice; ½ teaspoon chili-garlic sauce (Huy Fong brand recommended); 1 ½ tablespoons toasted sesame oil, divided; 1 (8 ounce) packageplain tempeh, diced; 1 (12 ounce) package button mushrooms, trimmed and sliced; 1 lb baby bok choy, thinly sliced on the diagonal; 2 cups bean sprouts; 6 green onions, thinly sliced; 2 ½ tablespoons fresh ginger, minced; ½ cup basil, chopped (garnish); ¼ cup roasted peanuts, chopped into small pieces (garnish)

Servings: persons

4 ounces cellophane noodles
3 ½ tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
3 tablespoons lime juice
½ teaspoon chili-garlic sauce (Huy Fong brand recommended)
1 ½ tablespoons toasted sesame oil, divided
1 (8 ounce) packageplain tempeh, diced
1 (12 ounce) package button mushrooms, trimmed and sliced
1 lb baby bok choy, thinly sliced on the diagonal
2 cups bean sprouts
6 green onions, thinly sliced
2 ½ tablespoons fresh ginger, minced
½ cup basil, chopped (garnish)
¼ cup roasted peanuts, chopped into small pieces (garnish)

1
Soak noodles in large bowl of water for 10 minutes.
2
Drain and set aside.
3
Heat 1 1/2 tsp sesame oil in skillet over high heat.
4
Add tempeh and stir-fry 4 minutes, or until golden on all sides.
5
Add 1/4 cup water and cook for 2 minutes.
6
Transfer tempeh to bowl.
7
Add remaining sesame oil to skillet.
8
Add mushrooms and bok choy and stir-fry 2 minutes.
9
Stir in hoisin sauce, green onions, ginger and tempeh.
10
Stir-fry 1 minutes.
11
Serve topped with basil and peanuts.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces cellophane noodles, 3 ½ tablespoons hoisin sauce, 2 tablespoons low sodium soy sauce, 3 tablespoons lime juice, and more.

Yes, Chili Lime Glass Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Lime Glass Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions