Asian Veggie Glass Noodles

By Zopmama

Ingredients

• 5 5 5 ounces uncooked bean thread noodles
• 2 2 2 tablespoons canola oil
• 1/3 1/3 1/3 cup finely chopped onion
• 2 2 2 garlic cloves, minced
• 1-1/2 1-1/2 1-1/2 teaspoons minced fresh gingerroot
• 1-1/2 1-1/2 1-1/2 cups thinly sliced fresh mushrooms
• 4 4 4 cups coleslaw mix
• 1 1 1 cup fresh snow peas, trimmed and halved diagonally
• 1/2 1/2 1/2 cup thinly sliced sweet red pepper
• 1-1/4 1-1/4 1-1/4 cups vegetable broth
• 3 3 3 tablespoons reduced-sodium soy sauce
• 1/4 1/4 1/4 teaspoon pepper
• 3 3 3 green onions, thinly sliced
• 3 3 3 tablespoons minced fresh cilantro
• 3 3 3 hard-cooked eggs, sliced
• Lime or lemon wedges, optional
• 1 1. 30 Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened.
• 2 2. 2 2 1-2 large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan.
• 4 4. to 4 to a serving plate. Top with eggs; if desired, serve with lime wedges. Yield: 4 servings.

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

1.
Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened.

2.
In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan.

3.
Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally.

4.
Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.
Yield: 4 servings.