Saifun Noodles in Tamari Ginger sauce (Gluten Free, Vegan)
Time: ~30 minutes
These saifun noodles are of the glass/cellophane noodle family, turning from white to translucent when cooked. Derived from mung bean starch, these gluten free noodles make a slightly chewy, light alternative to wheat based noodles. Below is a simple, gluten free, vegan recipe:
1 package saifun
½ onion chopped coarsely
½ bell pepper
1 t ginger
1 t garlic
1 t cider vinegar
2 T tamari or soy sauce
Pepper to taste
Salt to taste
Bring a pot of water to boil. Once water is boiling place noodles inside. If possible, break the noodles in half first.
Follow packet instruction for cook time. Drain promptly. In a wok, add in onions, bell pepper, carrot and garlic. Cook on medium for around 5 minutes till the onions begin to turn translucent. Cook further depending on whether you like stir fry style or cooked through fully.
Finally add in drained noodles and stir in well. To make stirring easier, it may be helpful to snip the noodles with a knife or scissors. If necessary add additional seasoning. Here by the way is a Sweet Potato noodle variation posted on RoodonFood recently.