Last week I shared a recipe for my chipotle chickpea crunch, a kickin’ condiment I’ve been putting on everything these days. So good. I wanted to share one of the several thousand ways it can be used, paired with an ingredient some people aren’t big fans of–mushrooms.

Mixing Bowl | Tongs | Knife | Pot

You might not like mushrooms because they haven’t been prepared well, so I think you should give this recipe an honest try! If you still don’t like them, then hey, mushrooms aren’t your jam. Personally, I can’t get enough of them, especially paired with these glass noodles.

Bowl | Wooden Serving Spoons | Hand Towel

The noodles are super flavorful, filling, and just so happen to be vegan, grain/gluten free, dairy free, soy free, peanut free, and egg free. Combined with the mushrooms and the chipotle chickpea crunch is a flavor profile that leaves an impact on my tastebuds, while not blasting them with heat. It’s great, and I think you should give it a try!

Print Recipe

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.

Course: Main Course

Keyword: dairy free, drunken noodles, egg free, glass noodles, gluten free, grain free, peanut free, soy free, vegan, vegetarian

Servings: 4 servings

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://www.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

• Put a large pot of water over high heat and bring to a boil.
• 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.
• 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.
• 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.

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