Asian Veggie Glass Noodles Recipe
I took my mom's version of this noodle dish and added my own touches to make it easier. Mom immigrated from the Philippines and often we would eat pancit, one of the country's most famous noodle dishes. I've lightened up my version by removing the meat and adding more vegetables. I also took some short cuts like using bagged tricolor slaw mix. You can substitute other vegetables you have on hand if desired. If you eat fish / seafood, shrimp is a good addition, too. —Jasmin Baron, Livonia, New York
- 5 ounces uncooked bean thread noodles
- 2 tablespoons canola oil
- 1/3 cup finely chopped onion
- 2 garlic cloves, minced
- 1-1/2 teaspoons minced fresh gingerroot
- 1-1/2 cups thinly sliced fresh mushrooms
- 4 cups coleslaw mix
- 1 cup fresh snow peas, trimmed and halved diagonally
- 1/2 cup thinly sliced sweet red pepper
- 1-1/4 cups vegetable broth
- 3 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon pepper
- 3 green onions, thinly sliced
- 3 tablespoons minced fresh cilantro
- 3 Eggland's Best Hard-Cooked Peeled Eggs, sliced
- Lime or lemon wedges, optional
- Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened.
- 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 remaining vegetables; stir-fry 1-2 minutes or until crisp-tender. Remove from pan.
- 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.
- Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges. Yield: 4 servings.
Originally published as Asian Veggie Glass Noodles in Taste of Home Recipes Across America 2013, p414
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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