glass noodle stir-fry: revised

This twist on my favorite spring rolls was inspired by a “Glass Noodle Stir-Fry” from the July edition of Food & Wine. I went from rice noodles to zucchini noodles in spring roll wrappers. They were great…the rest of dinner? Not so much.
The taster and I went to an Asian Market one night after work (complete with Wasabi peas, Nori wrappers and lychee fruit) along with some Chinese broccoli (my Chinese take-out favorite) and some calamari rings….neither of which I was very pleased with. But hey, the store was great and you never know what you are going to find!

Zucchini noodles and other veggies – stir-frying away

1 Tbsp olive oil
2 Tbsp sesame oil
2 Tbsp rice vinegar
Squirt of sriracha
1/4 cup green onion, sliced
1/2 cup carrots, chopped
1 pepper, sliced
2 1/2 cup zucchini noodles
1 cup napa cabbage, shredded

Heat olive oil in a pan and add veggies (cabbage at the very end). Add the sesame oil, rice vinegar and sriracha and stir-fry until veggies are heated through. Add a pile of veggies to the rice paper, top with cilantro and roll!

Finished version…definitely want to make some more of these rolls- YUM!

Here is the not so great broccoli – it just needed a little something something – it was a little on the bitter side.

The squid? I had about one piece and was finished…it may have been better if we had sliced it into thinner rings, but I was not a fan.

Next time I’ll just stick with the spring rolls 😉


Filed under great meals, Recipes, seafood, vegetables, whole foods

4 responses to “glass noodle stir-fry: revised

  1. Lainie

    All of your food looks incredible! Especially those spring rolls – YUM!


    looks yum – do you have to let the veggies cool off before rolling them up in the rice paper?

  3. Lori

    I don't think I've had zucchini noodles before, thinnly sliced zucchini right? It looks great. I'm with you on the squid. I have to have really thin slices to enjoy it.

  4. Emily

    Actors Diet- yes I did let the veggies cool a bit before putting them in the spring rolls, I should have mentioned that!
    Lori- the noodles are very thin zucchini, I have a julianer/mandoline type slicer that works great but I know a lot of people use a spiralizer to make veggie noodles.

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