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1
Soak the bean thread noodles in hot tap water to cover until softened, about 15 to 20 minutes.
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2
When soft, drain and cut into more easily eaten lengths, 4 to 5 inches (kitchen scissors are handy for this task).
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3
To keep the noodles from clumping, toss them with a little dark sesame oil or vegetable oil.
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4
While the noodles are soaking, heat the oil in a large pan or wok, add the onions and garlic, and saute for about 2 minutes.
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5
Add the cabbage and saute for a couple of minutes.
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6
Stir in the peppers and continue to saute until the vegetables are crisp-tender.
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7
Add the veggie crumbles and cook for another minute or two.
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8
Combine the sauce ingredients and add them to the vegetables.
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9
Add the drained noodles and cook for 2 or 3 minutes, until the noodles have absorbed most of the sauce.
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10
Serve hot.
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11
Bean thread noodles (also called cellophane or glass noodles) are available in most large supermarkets and in Asian groceries.
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12
Theyre made from green mung beans and become glossy and transparent when cooked.
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13
Veggie crumbles are made of textured soy protein and textured wheat protein.
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14
Yves Ground Round and Lightlife Smart Ground are brands we recommend.
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15
Most packages are 12 ounces, more than this dish requires, but leftovers are good in sautes or in tomato sauce.
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16
If you cant find veggie crumbles, substitute grated tofu or seasoned tofu.
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17
Top Jop Chai with chopped scallions and/or toasted sesame seeds and spark things up with Chinese chili paste or chili oil on the side.
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18
Kim chee (spicy pickled vegetables), which can be purchased in many supermarkets and Asian specialty shops, is a hassle-free side dish or first course.
