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.
8cupsmushroomsany variety - large pieces (I used trumpet and oyster)
1tbspsesame oil
2tbspolive oil
4servingsglass noodles
2-5tbspchipotle chickpea crunchrecipe here: https://www.chrislovesjulia.com/chipotle-chickpea-crunch-chris-cooks/ - can also use your own version if desired.
1/4cupcilantroroughly chopped
salt
fresh lime juiceoptional
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.