Glass Noodles with Chipotle Chickpea Crunch & Mushrooms

These noodles have so much flavor, it's wild. Mushrooms, my chipotle chickpea
crunch, delicious glass noodles. It all works so well together, with a slow,
pleasant burn that lingers, but never blasts your tastebuds into disfunction. It
also just happens to be grain free, dairy free, egg free, soy free, nut free,
and vegan - if that matters to you.

Servings: 4 servings

Author:

Course:

Main Course

Keywords:

Vegan Dairy Free Vegetarian Gluten Free egg free peanut free grain free soy free drunken noodles glass noodles

🧂 Ingredients

8 cups mushrooms

any variety - large pieces (I used trumpet and oyster)
1 tbsp sesame oil
2 tbsp olive oil
4 servings glass noodles
2-5 tbsp chipotle chickpea crunch

recipe here: https://chrislovesjulia.com/chipotle-chickpea-crunch-chris-cooks/ - can also use your own version if desired.
1/4 cup cilantro

roughly chopped
salt
fresh lime juice

optional

Instructions

1 Put a large pot of water over high heat and bring to a boil.
2 While that comes to a boil, heat a sauté pan over medium high heat. In a bowl,
toss the mushrooms with the sesame oil and olive oil, as well as a few pinches
of salt. Add the mushrooms to the hot sauté pan and cook. Do not add extra oil!
Give it a few minutes - the oil will come out. Once browned and cooked through,
remove from heat and set aside.
3 Cook two servings of glass noodles per the instructions on the package - usually
2-3 minutes in boiling water, then drain and immediately rinse under cold water.
4 Toss the noodles in a bowl with a couple tablespoons of the chipotle chickpea
crunch. Toss to coat, add the mushrooms. Cook the other two servings of glass
noodles, but this time only drain and do not rinse under cold water. Add
directly to the other noodles and mushrooms, and toss around. Add more chipotle
chickpea crunch if desired so all noodles are coated, as well as the cilantro
and a squeeze of lime (optional). Toss to coat, taste, and season with salt if
needed.

If the noodles are too long, cut them with kitchen shears. Best when warm, still
great cold.

Glass Noodles with Chipotle Chickpea Crunch & Mushrooms

Course:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook