I love writing recipes for the people in my life. It is a ton of fun to work on a recipe and perfect it for something I want to eat, but even more fulfilling when it is for someone else. A couple months back, my partner Mia chose a glass noodle recipe and happily told me that she loves glass noodles with rice vinegar. We tried the recipe it unfortunately wasn’t as good as either one of us had hoped. At that moment I knew I had to come up with my own glass noodle recipe and that’s how Mia’s Noodles were born.
This recipe makes a fantastic weeknight dinner. It comes together pretty quickly and leaves leftovers for the next day’s lunch. Additionally, this recipe can conform to most diet restrictions, it is vegan, dairy free and can be made gluten free by substituting the soy sauce for tamari. As always, a few quick notes about the ingredients before we get into it. Glass noodles can be found in the asain section of most grocery markets. They are also sold as bean vermicelli so be on the lookout for that as well. If you prefer a different type of noodle, feel free to substitute the glass noodles for your preferred type.
The mushrooms in this dish are truly what brings it to life, they are the centerpiece. As such, I would highly recommend taking the time and paying the price to find good mushrooms. The mushrooms which I think are the best in this recipe are king oyster, shiitake and shimeji. On top of all that, the recipe also calls for enoki which are small string-like mushrooms. The quality of the mushrooms will make all the difference! I know that in my house this recipe will become a regular in our “recipe rotation” and I hope it finds its way into your home too!
Active Time: 25 minutes
Cook Time: 15 minutes
- 1 tbsp white miso
- ⅓ cup sodium soy sauce
- 1 tbsp mirin (or sub for honey)
- 1 tbsp sesame oil
- ¼ cup rice vinegar
- 1 tbsp sriracha
- 2 cloves garlic, pressed
- 3 tbsp coconut oil
- 1 yellow onion, sliced in semi circles
- 2 red bell peppers, thinly sliced
- 200 grams glass noodles (bean vermicelli)
- 1 lb assorted mushrooms (king oyster, shiitake, shimeji)
- 1 package enoki mushrooms
- 2 cups mung bean sprouts
- 1 bunch green onion, thinly sliced
- 1 bunch Thai basil (ripped into small pieces by hand)
- Chopped peanuts, to top
- Begin by making the sauce, add the miso, soy sauce, mirin, sesame oil, rice vinegar, sriracha and garlic to a bowl and whisk until uniform. Take the time to make sure the miso is broken up and that the sauce is well mixed.
- Prepare your mushrooms. If using shiitake, remove the tough stems. Cut all mushrooms into bite size pieces, but if they are small do not hesitate to leave them whole.
- Heat a large heavy bottomed pan on medium heat. Add a tbsp of the coconut oil and then sauté the onion and the red bell peppers with a pinch of salt for 4-5 minutes. The onion should become fragrant and the red bell pepper should be beginning to soften, but not totally limp yet. Once done, set aside.
- While the vegetables are cooking, bring a pot of salted water to a boil and cook the glass noodles according to the package instructions. Once complete, set aside.
- After the onion and bell pepper are cooked, return the pan to the heat and add another tbsp of coconut oil and add the assorted mushrooms to the pan (not including the enoki). Sauté for 5-6 minutes until beginning to brown and soften (taste to see if complete). Once complete, add a pinch of salt and then set aside with the other cooked vegetables.
- Return the pan to the heat and add the last tbsp of coconut oil. Add the enkoi mushrooms and the bean sprouts and cook while stirring frequently for 2-3 minutes, until the bean sprouts are steaming and the mushrooms are softening. Add all the other vegetables back to the pan as well as the noodles. Pour the sauce over the top and combine.
- Lastly, add the green onions and the Thai basil to the large pan and stir to combine. Eat while hot and top with chopped peanuts. Enjoy!