Glass Noodle Stir Fry
1 large bunch bok choy, washed and chopped
1 handful cilantro leaves, roughly chopped
4 radishes, thinly sliced
1 cup or so sugar snap peas or snow peas, ends removed
1/2 lb button mushrooms, thinly sliced
4 green onions, sliced into thin rings (plus more for garnish)
1 cup lotus root, thinly sliced (optional)
3 carrots, thinly sliced
*1/2 lb sweet potato cellophane noodles, boil them for 4 minutes until al dente
3 cloves garlic, minced
1 small green chile, minced
1 1/2 Tablespoons black sesame oil
4 Tablespoons soy sauce (plus more to taste)
2 Tablespoons gochujang (fermented red chili sauce) or other chili sauce for heat
1 Tablespoon fish sauce (or miso and wakame)
1 Tablespoon oyster sauce (optional)
1/4 cup cooking liquid from the noodles
Set the water for the noodles on the stovetop to boil.
While it's heating, chop all the vegetables and set them aside.
Prepare the sauce and set it aside.
Begin boiling the noodles. While they're cooking, heat a large pan or wok over medium/high heat and add all of the sauce including about 1/4 cup of the hot water from the noodle pot. Once it bubbles, add all the vegetables and toss until everything is coated. Cover for a minute so the vegetables can soften and wilt. Remove the cover and pull all the vegetables to one side, tipping the pan so the sauce pools in one corner.
Take tongues and pull the noodles out of the water placing them in the bubbling sauce pool (you can also just quickly drain the noodles and then toss them into the bubbling sauce). Saute them in the sauce for about minute so they can absorb the flavors. Toss the noodles in with the veggies and taste for seasoning. Serve hot!