A quick gluten-free meal featuring glass noodles, edamame, liquid aminos, green onions, bok choy, tofu dumplings, and quinoa chili crunch. Perfect for weeknight dinners and great as leftovers!
1: Prepare the glass noodles according to package instructions.
2: In a pan, sauté edamame, bok choy, and green onions until tender.
3: Add tofu dumplings to the pan and cook until heated through.
4: Stir in liquid aminos and quinoa chili crunch to combine all ingredients.
5: Serve warm and enjoy as a delicious weeknight meal.
