Who knew that glass noodles were actually mung bean thread noodles?? 'Cus I didn't, and now that I do...I think I'll need professional help. I. LOVE. GLASS. NOODLES.

I never knew what glass noodles really were. I thought they were cellophane vermicelli noodles, which, are not available at any Alaskan store I've ever been to. And I was right, they are cellophane vermicelli noodles! But, I failed to realize that they're one in the same with mung bean thread noodles. I saw these bean thread noodles yesterday at the store and Googled them on the spot (it's how I roll) and the rest is sweet, sweet history. Expect many more glass noodle recipes in your future...you've been warned.

A creamy, Thai influenced soup filled with stir-fry vegetables, cubed tofu and chewy glass noodles. I love how quick this soup comes together and there's very minimal chopping. It's a great quick and easy dinner for a weeknight!

Thai Glass Noodle Soup

Serves 6

Notes: The glass noodles will absorb a bit more liquid the longer they sit in the soup. Oftentimes the storebrand of Worcestershire sauce is vegan and I believe the Annie's brand has a vegan one as well. I really like Thai Kitchen brand of coconut milk. Before opening it, vigorously shake the can to mix it.

Noodles:
4 oz. glass or cellophane vermicelli noodles (mung bean thread noodles), dry
Broth:
4 cups vegetable broth
1 thumb-sized knob of fresh ginger, peeled and minced
1 Tbsp. soy sauce
1 Tbsp. vegan Worcestershire sauce (storebrand or Annie's can be vegan)
1 tsp. turmeric
1 tsp. brown sugar
1 tsp. rice vinegar
1 tsp. Hoisin sauce
1/4 tsp. fresh chili paste
Conclusion:
12 oz. frozen stir-fry vegetables (about 3 cups)
1 15 oz. can full-fat coconut milk
10 oz. extra firm tofu, cubed small
1/2 lime, juiced
fresh cilantro, chopped (garnish)

Bring a teapot full of water to a boil. Place the dry glass noodles in a large bowl. Cover with boiling water and allow to sit for about 6 minutes. Drain and set aside.

In a large soup pot, bring all the broth ingredients to a boil. Stir well. Reduce to low and add in the vegetables. Allow to cook for about 5 minutes.

Remove from heat and add in the remaining conclusion ingredients except for the cilantro. Stir well and add in the cooked glass noodles.

Serve hot and topped with fresh cilantro!

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