Name: Brown Butter Glass Noodles
Prep time: 30 min
Total time: 30 min
Cuisine: asian
Ingredients: 8 ounces sweet potato glass noodles; 2 tablespoons butter; 2 cloves garlic, minced; 1/2-inch knob of ginger, minced; 6 ounces marinated tofu, thinly sliced (or substitute with sliced mushrooms, thinly sliced chicken, or pork tenderloin); 2 stalks green onion, cut into 2-inch pieces (or substitute with 1/2 onion); 2 carrots, thinly sliced; 2 cups bean sprouts; 5 ounces baby spinach; 1/4 bunch cilantro; Sesame seeds, optional for garnish; Kosher salt; Black pepper; 1/4 cup soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon white sugar; 1/2 teaspoon kosher salt; 2 tablespoons sesame oil; 1 teaspoon sriracha (or your favorite hot sauce)

Description

Brown Butter Glass Noodles – these delicious noodles are one of my favorite easy weeknight meals. This dish is packed with veggies, versatile with whatever you have in the fridge (you can substitute basically any veggie & protein), and the brown butter + soy sauce combo is bomb.

Ingredients

Units Scale

Stir Fry Ingredients

8 ounces sweet potato glass noodles
2 tablespoons butter
2 cloves garlic, minced
1/2-inch knob of ginger, minced
6 ounces marinated tofu, thinly sliced (or substitute with sliced mushrooms, thinly sliced chicken, or pork tenderloin)
2 stalks green onion, cut into 2-inch pieces (or substitute with 1/2 onion)
2 carrots, thinly sliced
2 cups bean sprouts
5 ounces baby spinach
1/4 bunch cilantro
Sesame seeds, optional for garnish
Kosher salt
Black pepper

Sauce Ingredients

1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon white sugar
1/2 teaspoon kosher salt
2 tablespoons sesame oil
1 teaspoon sriracha (or your favorite hot sauce)

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Instructions

Bring a pot of water to a boil. Cook the sweet potato glass noodles for 6-7 minutes, or until they reach your preferred texture. No salt is needed in the water. Drain and rinse the noodles in a colander once cooked.
While the noodles cook, prep the vegetables and protein: cut the carrots, green onions, cilantro, garlic, and ginger, and measure out any additional veggies you’re using.
In a bowl, mix together all sauce ingredients and set aside.
Once your ingredients are prepped, start the stir-fry. In a large pot over medium-high heat, add 2 tablespoons of butter. Allow the butter to cook until it starts to brown slightly, about 2 minutes. Add the tofu (or chosen protein), and cook for 2-3 minutes. Then, add the minced ginger and garlic and sauté until aromatic, about 30 seconds to 1 minute.
Add the green onions and carrots (or other longer-cooking vegetables if you’re not using carrots). Season with a pinch of kosher salt and black pepper, and cook for 1-2 minutes. Next, add the bean sprouts, seasoning with another pinch of salt and pepper, and cook for an additional 1-2 minutes. Add the spinach, cover the pan briefly to allow it to wilt, then season again with salt and pepper.
Finally, add the cooked sweet potato noodles, sauce, and chopped cilantro. Mix everything well, taste, and adjust seasoning as desired. Garnish with sesame seeds and serve immediately.

Prep Time: 30 minutes
Category: quick and easy
Method: stovetop
Cuisine: asian