Chili Lime Glass Noodles

• 4 ounces cellophane noodles
• 3 12 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 12 teaspoon chili-garlic sauce (Huy Fong brand recommended)
• 1 12 tablespoons toasted sesame oil, divided
• 1 (8 ounce) packageplain tempeh, diced
• 1 (12 ounce) package button mushrooms, trimmed and sliced
• 1 lb baby bok choy, thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions, thinly sliced
• 2 12 tablespoons fresh ginger, minced
• 12 cup basil, chopped (garnish)
• 14 cup roasted peanuts, chopped into small pieces (garnish)

1. Soak noodles in large bowl of water for 10 minutes.
2. Drain and set aside.
3. Heat 1 1/2 tsp sesame oil in skillet over high heat.
4. Add tempeh and stir-fry 4 minutes, or until golden on all sides.
5. Add 1/4 cup water and cook for 2 minutes.
6. Transfer tempeh to bowl.
7. Add remaining sesame oil to skillet.
8. Add mushrooms and bok choy and stir-fry 2 minutes.
9. Stir in hoisin sauce, green onions, ginger and tempeh.
10. Stir-fry 1 minutes.
11. Serve topped with basil and peanuts.

noodles, hoisin sauce, soy sauce, lime juice, chiligarlic sauce, sesame oil, button mushrooms, baby bok choy, bean sprouts, green onions, fresh ginger, basil, peanuts

Taken from www.food.com/recipe/chili-lime-glass-noodles-474223 (may not work)