Sauteed Bok Choy, Ginger, and Crispy Tofu over Glass Noodles

In one of my explorations of the various unique specialty stores I found a surprising food treasure. I have been known to spend a lot of time shopping — too much, in fact, according to the copious amount of complaining and eye rolling from my kids over the years. Those of us with allergies have to take the extra time to read all the ingredients as well as search the entirety of the packaging for the possible small print claiming cross contamination. Experience has also taught me not to trust that the label won’t change from one purchase to the next, and I am working on not being bitter over that.

Sweet potato noodles were well worth the time to find.

Sweet potato noodles are also known as glass noodles. Easy enough to guess why, they are clear as glass once cooked. They have a great chew and texture with a neutral flavor that won’t compete with your recipes . Surprisingly they do not taste like sweet potato, in much the same way cornstarch does not taste like corn. My favorite uses are in soups, fresh rolls, stir fries, or topped with your favorite sauce for a quick lunch. A couple tips for a great result: make sure you use lots of water, and make sure they are cooked long enough. If they are not clear cook them longer, otherwise the rubbery results will not make you happy, and then you will probably not trust me on future food choices.

My daughter feels these are “the best GF noodles EVER!” This recipe is one of my favorites with these yummy noodles, so I hope you enjoy it as much as we do, and add it to your GF arsenal.


GF Sauteed Bok Choy, Ginger, and Crispy Tofu Over Sweet Potato Noodles
GF Sauteed Bok Choy, Ginger, and Crispy Tofu Over Sweet Potato Noodles

Sauteed Bok Choy, Ginger, & Crispy Tofu over Noodles

Back of  Sweet Potato Noodle Package
Back of Sweet Potato Noodle Package
GF Sweet Potato Noodles
GF Sweet Potato Noodles
  • 2 pks sweet potato starch noodles (works fine with one package)
  • 3 tbsp hoisin sauce
  • 8 c chopped baby bok choy
  • 1 med onion quartered and sliced thinly
  • 4-6 cloves garlic chopped or pasted
  • 4 med carrots sliced into thin rounds
  • 1 can sliced water chestnuts cut into matchsticks
  • 4-5 tbsp sesame oil
  • 1 1/2 inches ginger peeled and cut into matchsticks (adjust to your preference, I love lots of ginger!).
  • 2 tbsp honey
  • 1 1/2 tsp each onion and garlic powder
  • 1/2 – 3/4 cup soy sauce
  • 1 pkg tofu extra firm cubes drained well
  • 1 tbsp lemon juice
  • 1 tsp hot oil (I used chipotle olive oil)
  • 1 c cornstarch (organic preferably)
  • 1/2 c dry white wine

Open and drain the tofu; press out as much liquid as possible without crushing the cubes. Coat tofu with all the lemon juice, 2 tbs soy sauce, and the hot oil. and let marinate while preparing the remainder of recipe.

In large fry pan add 1 tbs sesame oil and bring to a med heat. While stirring frequently saute onion and bok choy till it begins to brown. add the fresh garlic, salt and pepper to taste. Cook until golden brown, volume will greatly reduce as it’s cooked. Scrape into a medium bowl. In the same hot pan add 1 tbs sesame oil, 1/4 cup soy sauce, 1/4 cup wine ( you can sub with broth or water), 1 tsp each garlic and onion powder, carrots, ginger, and water chestnuts. Saute, stirring frequently, until carrots are tender and browned, then add honey. Scrape out carrots into the reserved bowl of bok choy.

Drain the marinade from tofu into the bok choy and carrots. Mix cornstarch 1/2 tsp each of garlic and onion powder into a medium bowl. Stir tofu into cornstarch mix and coat cubes well. Into the fry pan add enough olive oil (2-3 tbsp) to coat the bottom of pan for crisping the tofu. Once oil is hot add tofu and all the little crumbles too (they crisp and are yummy in your noodles). Stir and make sure your tofu crisps and browns on all sides. Once done remove with slotted spoon to drain on paper toweling.  Remove all but one tbs of the oil in pan.

GF Sweet Potato Noodles
GF Sweet Potato Noodles

Bring large pot of water to a rapid boil and add your noodles, stirring frequently. Once water returns to a boil set timer for 7 minutes. Stir a few times until timer goes off, drain and rinse well. In the pan with the tablespoon of oil add 3 tbs of hoisin sauce, 1/4 c wine (broth or water) , and 1/4 c soy sauce. Put your rinsed noodles into the pan and mix using tongs until well coated. Pour the reserved bowl of bok choy and carrots into the noodles and use tongs to mix well.  Last, add your crispy tofu and again mix well. You can top with sesame seeds, chopped green onions, soy sauce, and hot sauce to your taste.

Other ideas:

  • Double the crispy tofu and then save half for a salad or a snack.
  • Add 4 cups of vegetable broth and enjoy as a soup

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