Korean Glass Noodles Stir Fry

veggiesociety.com

Sherri R

7 oz glass noodles

7 oz shiitake mushrooms thinly sliced + stems removed

2 bunches baby bok choy

1 red bell pepper julienned

1 carrot cut into sticks (or a mix of carrot + broccoli + mung beans)

4 to 5 scallions sliced

20 oz can green jackfruit drained and rinsed well (do not use fresh jackfruit)

½ cup fresh cilantro optional

subheading: Korean Stir Fry Sauce:

7 tbsp Tamari

2 tbsp Sriracha sauce

2 tbsp brown sugar or maple syrup

¾ tsp garlic powder

1 tbsp sesame seeds

1 pinch red chili flakes to taste

2 tbsp sesame oil (replace with water for WFP compliance)

2 tbsp water

Directions at veggiesociety.com

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