I adore glass noodles. Their ease, the fact that they’re naturally gluten-free, their beautiful transparency, and that silky, satisfying texture. Add to that the way they soak up every drop of sauce, and you have something close to perfection.
This time I made stir-fried glass noodles with whatever vegetables I had in the fridge. This is endlessly adaptable for almost any vegetables you have on hand — just choose ones that soften quickly, or slice them small so everything cooks at the same pace.
If you’d like to add tofu, cut it into cubes and add it when noted below in the instructions.
And one important thing before I send you off to cook: don’t begin until every vegetable is chopped and the noodles are ready. Once the pan is hot, the whole dish comes together in just a few minutes.
- Did you make it? Don’t forget to tag me on Instagram!
