Glass Noodle Stir Fry

• 200 g sweet potato vermicelli
• 1 handful spinach
• 1 red bell pepper
• 1 yellow onion
• 0.5 head broccoli
• 1 cup carrots
• 1 cup frozen edamame (optional)
• 1 block tofu, cubed (optional)
• 2 cloves garlic
• 3 tbsp soya sauce
• 2 tbsp hoisin
• 1 lime
• 0.333 cup water
• 1 tbsp sesame oil
• sesame seeds (optional)
• green onion, chopped (optional)

Instructions

1. Soak the sweet potato vermicelli (glass noodles) in warm water for 20 minutes, then drain and rinse.
2. In a large wok or deep skillet, add the drained vermicelli, spinach, sliced red bell pepper, sliced yellow onion, chopped broccoli and matchstick carrots.
3. Add minced garlic, soya sauce, hoisin, lime juice (juice the lime), water and sesame oil. Add frozen edamame or cubed tofu now if using.
4. Cover the wok or skillet and place over medium heat for a few minutes to warm.
5. Uncover and mix, stirring until the noodles and vegetables are soft and heated through, approximately 5 minutes. Add more water as needed to prevent sticking.
6. Garnish with sesame seeds and chopped green onion as desired. Taste and add more soya sauce or hoisin if needed.