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Prepare the glass noodles according to package directions. Drain well and set aside in a large mixing bowl. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes to create the sauce. Pour the sauce over the prepared glass noodles and toss gently to coat. Let sit while you prepare the vegetables.

Heat 1 teaspoon of cooking oil in a large wok or skillet over medium-high heat. Add the cauliflower florets and stir-fry for 3-5 minutes, or until tender-crisp. Transfer the cooked cauliflower to the large bowl with the noodles.

Add another 1/2 teaspoon of cooking oil to the same wok. Add the sliced carrots and stir-fry for 3-4 minutes, or until slightly softened. Transfer the cooked carrots to the large bowl.

Add another 1/2 teaspoon of cooking oil to the wok. Add the shredded red cabbage and stir-fry for 2-3 minutes, or until slightly wilted. Transfer the cooked red cabbage to the large bowl.

Add another 1/2 teaspoon of cooking oil to the wok. Add the green vegetables (bok choy, spinach, or asparagus tips) and stir-fry for 2-3 minutes, or until vibrant green and tender. Transfer the cooked green vegetables to the large bowl.

Add the remaining 1/2 teaspoon of cooking oil to the wok. Add the sliced red onions and stir-fry for 2-3 minutes, until softened and slightly caramelized. Transfer the cooked red onions to the large bowl.

Add the sliced shiitake mushrooms to the wok (no additional oil needed, or a tiny splash if dry) and stir-fry for 3-4 minutes, until tender and lightly browned. Transfer the cooked mushrooms to the large bowl.

Once all the stir-fried vegetables are in the large bowl with the noodles, use your hands or two large spoons to thoroughly mix all the ingredients. Ensure everything is well combined and coated with the sauce from the noodles.

Serve the Five Elements Rainbow Noodle Stir-fry immediately. Enjoy the vibrant colors and flavors!


Prepare the glass noodles according to package directions. Drain well and set aside in a large mixing bowl. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes to create the sauce. Pour the sauce over the prepared glass noodles and toss gently to coat. Let sit while you prepare the vegetables.

Heat 1 teaspoon of cooking oil in a large wok or skillet over medium-high heat. Add the cauliflower florets and stir-fry for 3-5 minutes, or until tender-crisp. Transfer the cooked cauliflower to the large bowl with the noodles.

Add another 1/2 teaspoon of cooking oil to the same wok. Add the sliced carrots and stir-fry for 3-4 minutes, or until slightly softened. Transfer the cooked carrots to the large bowl.

Add another 1/2 teaspoon of cooking oil to the wok. Add the shredded red cabbage and stir-fry for 2-3 minutes, or until slightly wilted. Transfer the cooked red cabbage to the large bowl.

Add another 1/2 teaspoon of cooking oil to the wok. Add the green vegetables (bok choy, spinach, or asparagus tips) and stir-fry for 2-3 minutes, or until vibrant green and tender. Transfer the cooked green vegetables to the large bowl.

Add the remaining 1/2 teaspoon of cooking oil to the wok. Add the sliced red onions and stir-fry for 2-3 minutes, until softened and slightly caramelized. Transfer the cooked red onions to the large bowl.

Add the sliced shiitake mushrooms to the wok (no additional oil needed, or a tiny splash if dry) and stir-fry for 3-4 minutes, until tender and lightly browned. Transfer the cooked mushrooms to the large bowl.

Once all the stir-fried vegetables are in the large bowl with the noodles, use your hands or two large spoons to thoroughly mix all the ingredients. Ensure everything is well combined and coated with the sauce from the noodles.

Serve the Five Elements Rainbow Noodle Stir-fry immediately. Enjoy the vibrant colors and flavors!
